Why You’ll Love This Recipe
This recipe offers the best of both worlds—comforting, velvety rice pudding combined with the tropical richness of coconut milk and the natural sweetness of bananas. It’s easy to prepare, adaptable to different dietary preferences, and can be served warm or chilled. Whether you’re looking for a light dessert or a wholesome treat, this pudding’s subtle flavors and creamy texture will satisfy without being too heavy. Plus, it’s naturally vegan-friendly and customizable to your taste.
Ingredients
1 cup short-grain rice
2 cups water
1 cup coconut milk
1 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
2 ripe bananas, mashed
A pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10-15 minutes until the rice is fully cooked and the water is absorbed.
- Add the coconut milk, regular milk, sugar, vanilla extract, and a pinch of salt to the cooked rice. Stir gently to combine and bring the mixture to a simmer over medium heat.
- Continue to cook, stirring occasionally, until the pudding thickens, about 10-15 minutes.
- Remove from heat and stir in the mashed bananas until fully incorporated.
- Pour the pudding into serving bowls and allow to cool. For a chilled dessert, refrigerate for a few hours before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 40 minutes
Variations
- Add Fresh Fruit: Include berries, mango, or pineapple for extra flavor and freshness.
- Use Alternative Sweeteners: Substitute sugar with maple syrup, coconut sugar, or agave nectar.
- Add Nuts or Seeds: Toasted almonds, walnuts, chia seeds, or flaxseeds add crunch and nutrition.
- Spices: Enhance flavor with cinnamon, nutmeg, or cardamom.
- Make Dairy-Free: Use only coconut milk or a mix with almond or oat milk to keep it vegan.
- Toppings: Top with toasted coconut flakes, whipped coconut cream, or a drizzle of honey.
Storage/Reheating
- Storage: Keep the pudding in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop or microwave, stirring occasionally until heated through.
- Freezing: Not recommended, as texture may change after freezing and thawing.
FAQs
What kind of rice is best for Japanese Banana Rice Pudding?
Short-grain rice is preferred for its sticky, creamy texture that works well in pudding.
Can I use regular milk instead of coconut milk?
Yes, but coconut milk adds richness and a subtle sweetness characteristic of this recipe.
Is this pudding vegan?
If you use coconut milk and a plant-based milk, it can be made completely vegan.
Can I make this dessert ahead of time?
Yes, it can be refrigerated and served cold or reheated when ready to eat.
How ripe should the bananas be?
Use ripe bananas with brown spots for the best natural sweetness and flavor.
Can I add other fruits besides bananas?
Yes, berries or tropical fruits like mango work well as additions or substitutes.
How sweet is this pudding?
It has a moderate sweetness that you can adjust by changing the sugar amount or using alternative sweeteners.
Can I add spices?
Absolutely! Cinnamon, nutmeg, or cardamom can enhance the flavor nicely.
Is this recipe gluten-free?
Yes, as long as you use gluten-free rice and check milk product labels.
How should I serve Japanese Banana Rice Pudding?
It can be served warm or chilled, topped with fresh fruit, toasted coconut, or a drizzle of honey.
Conclusion
Japanese Banana Rice Pudding is a deliciously creamy and nutritious dessert that combines the best of traditional rice pudding with tropical flavors from coconut milk and bananas. Its easy preparation, versatility, and health benefits make it a wonderful choice for any season or occasion. Whether you enjoy it warm on a cold day or chilled as a refreshing treat, this pudding offers a comforting, flavorful experience that’s sure to become a favorite in your dessert repertoire.
Japanese Banana Rice Pudding
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 40 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: Simmering
- Cuisine: Japanese
- Diet: Vegan
Description
Japanese Banana Rice Pudding is a creamy, comforting dessert that combines traditional rice pudding with ripe bananas, coconut milk, and vanilla for a rich yet light tropical twist.
Ingredients
1 cup short-grain rice
2 cups water
1 cup coconut milk
1 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
2 ripe bananas, mashed
A pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water and bring to a boil over medium heat. Reduce heat, cover, and simmer for 10-15 minutes until rice is cooked and water absorbed.
- Add coconut milk, regular milk, sugar, vanilla extract, and a pinch of salt to the cooked rice. Stir gently and bring to a simmer over medium heat.
- Continue cooking, stirring occasionally, until pudding thickens, about 10-15 minutes.
- Remove from heat and stir in the mashed bananas until fully incorporated.
- Pour pudding into serving bowls and allow to cool. Refrigerate for a chilled dessert if desired.
Notes
Add fresh fruit like berries, mango, or pineapple for extra flavor.
Use alternative sweeteners such as maple syrup, coconut sugar, or agave nectar.
Add toasted nuts or seeds like almonds, walnuts, chia, or flaxseeds for crunch.
Enhance flavor with spices like cinnamon, nutmeg, or cardamom.
Make dairy-free by using only coconut milk or mixing with almond or oat milk.
Top with toasted coconut flakes, whipped coconut cream, or a drizzle of honey.
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on stovetop or microwave before serving.
Freezing not recommended due to texture changes.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 20g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
