Ingredients for Vietnamese Banana Rice Pudding
- Brown Rice
- Nonfat Milk
- 2 ripe bananas, mashed
- Lychees
- 1 cup water
- 2 tablespoons honey
- Pure Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
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How to Make Vietnamese Banana Rice Pudding
- Drain one (15 ounce) can of lychees, reserving 1/4 cup of the juice. Roughly chop the lychees.
- In a medium-size saucepan, combine 2 ripe bananas (mashed), the chopped lychees, 1 cup water, 2 tablespoons honey, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of ground nutmeg.
- Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, or until the bananas are tender but not mushy.
- Stir in 1 cup cooked rice (day-old is best), 1 cup coconut milk (or whole milk), and the reserved 1/4 cup lychee juice. Mix thoroughly.
- Bring the mixture back to a boil, then reduce heat and simmer for another 10 minutes, stirring occasionally, until thickened and creamy.
- Remove from heat and let cool slightly before serving warm. Garnish with extra cinnamon or chopped nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
258g
Fat
6g
Carbs
60g
