Ingredients
1 cup brown basmati rice
2 cup water
1/2 tsp salt
3 cup + 1 tbsp gluten free vanilla rice milk, divided
1/3 cup light brown sugar
1/2 tsp cinnamon + more for garnish
1 tbsp cornstarch
4 ripe bananas ,divided
1 tsp good vanilla extract
Preparation
Combine rice, water, and salt in a med sauce pan. Boil, reduce heat to low, cover and cook until liquid is fully absorbed, 45-50 min.
Stir in 3 cups rice milk, brown sugar, and 1/2 tsp cinnamon. Bring to lively simmer. Cook, stir occasionally, for 10 min.
In a small bowl, stir cornstarch and remaining tbsp rice milk until smooth. Add to the pudding.
Continue cooking, stirring often, until the mixture is the consistence of porridge, about 10 min. Remove from heat.
Mash 2 bananas into a bowl, add vanilla, stir into pudding.
Transfer to large bowl. Press plastic on to cover surface, refrigerate at least 2 hours.
Just before serving, slice remaining 2 bananas and pot each serving with a few slices or banana and sprinkle with cinnamon.
