Blueberry Banana Forbidden Rice Pudding (Vegan)
 
Cook time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1/2 cup forbidden rice
  • 3/4 cup water
  • 1/4 tsp kosher salt
  • 1 cup coconut milk (low fat or full fat from the can, well stirred)
  • 1 cup rice milk such as Rice Dream
  • 2 Tbsp maple syrup
  • 1 ripe to overripe banana, mashed
  • 1 cup blueberries
  • 1/2 tsp vanilla extract
  • sprinkle of cinnamon
Instructions
  1. Place rice, water and salt in a large pot and bring to a boil. Simmer, covered, until rice is tender and water is absorbed, about 35 minutes.
  2. Stir in coconut milk, rice milk, and maple syrup. Return to a simmer uncovered. Continue to simmer, stirring often, until liquid is reduced and the mixture is creamy. For me this consistently takes 25-30 minutes, but I suspect that if you are at sea level it will take as little as 10.
  3. Stir in the bananas, blueberries, vanilla and cinnamon. Simmer for another 5 minutes, stirring frequently.
  4. Pour into a serving dish, cover, and refrigerate at least two hours before scooping into individual bowls to serve. Pudding is best enjoyed on the first day made (but can be made the night beforehand in a pinch.)
Notes
Adapted from The New York Times.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/07/blueberry-banana-forbidden-rice-pudding-vegan/