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
