Banana Rice Pudding

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Rice, rice, baby!! We love rice in our house. We love it so much that we own not one, but two rice cookers. When my mother was still alive, God rest her soul, she would buy me a fifty pound bag of rice every year along with my favorite soy sauce. When you have that much rice at your fingertips, you want to find different ways to cook it. I like it plain, fried, in risotto & it also makes a lovely rice pudding. For a smoother, creamier pudding use a smaller grain of rice. If you prefer your pudding with a bit more texture use a longer grain of rice.


1 cup of uncooked rice

2 ripe bananas

1 egg (beaten & at room temperature)

2 tbsp brown sugar

2 cups of water

1 cup milk

1 tsp vanilla

1 tbsp margarine or butter

1/2 tsp cinnamon

1/2 tsp sea salt


In a medium saucepan, combine rice, water, margarine & salt. Bring to a boil. Cover & cook for 2o minutes. Do not stir! In a mixing bowl smash up the bananas with a fork. Add brown sugar, vanilla, cinnamon & 1/2 cup of milk to the banana. Mix well. After rice is done cooking, pour the banana mixture over the rice & stir. Cover & simmer for an additional 20 minutes stirring occasionally. After 20 minutes remove from heat & beat in the egg. Beat for a minute & then add the other 1/2 cup of milk. Chill. Top with whipped cream & serve.

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Mai really liked the rice pudding. In between every bite, she kept telling me “Thank you, Mama.” You are welcome, sweetheart.



  1. I make something real similar with just a few tweaks to the ingredients: brown rice, 2 eggs, a little nutmeg, condensed milk. I’m lazy, so I just mix it all together and bake it at 350 F for about 25 minutes. It’s firmer and not as creamy, so I guess that makes it more a custard. It’s still good! Folks that don’t like the texture of the pudding might like this better. It’s good served with whipped cream or cream.

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