Dairy-Free Banana Rice Pudding

1. 1

   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.

2. 2

   Stir in 3 cups rice milk, brown sugar, and 1/2 tsp cinnamon. Bring to lively simmer. Cook, stir occasionally, for 10 min.

3. 3

   In a small bowl, stir cornstarch and remaining tbsp rice milk until smooth. Add to the pudding.

4. 4

   Continue cooking, stirring often, until the mixture is the consistence of porridge, about 10 min. Remove from heat.

5. 5

   Mash 2 bananas into a bowl, add vanilla, stir into pudding.

6. 6

   Transfer to large bowl. Press plastic on to cover surface, refrigerate at least 2 hours.

7. 7

   Just before serving, slice remaining 2 bananas and pot each serving with a few slices or banana and sprinkle with cinnamon.

* Per serving · 4 servings · Values may vary.