Banana Rice Pudding Recipe

Banana Rice Pudding Recipe photo by Taste of Home

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Our Test Kitchen created this sweet, but-not-too-sweet variation on rice pudding. It's a great way to use up leftover rice.

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Banana Rice Pudding Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1 cup cooked long grain rice, chilled
1/3 cup vanilla yogurt
2 tablespoons chopped dried apricots or raisins
1 teaspoon sugar
1/8 teaspoon ground nutmeg
1 medium ripe banana, peeled and chopped
Whipped cream, optional

Directions

In a small bowl, combine the rice, yogurt, apricots, sugar and nutmeg. Fold banana into rice mixture. Garnish with whipped cream if desired. Yield: 2 servings.

Nutritional Facts 1 cup (calculated without whipped cream) equals 226 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 29 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Banana Rice Pudding in Cooking for 2 Fall 2008, p46

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.