Maple, Pecan and Banana Rice Pudding

Maple, Pecan and Banana Rice Pudding

Recipe from Tess M. of The Blender Girl

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Servings
6
Total Time
30 min

Did you know Silk® has a ton of tasty recipes, like  this one for Maple, Pecan and Banana Rice Pudding? https://silk.com/node/68156

Ingredients

  • 2 cups Silk Unsweetened Vanilla Cashew or Almondmilk
  • 1/4 cup pure maple syrup, plus more to serve
  • 2 tsp ground cinnamon, plus more to serve
  • Pinch natural salt
  • 3 cups cooked short-grain brown rice (soft but not mushy)
  • 2 medium ripe bananas, sliced
  • 1/2 cup chopped raw pecans, plus more to serve

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Preparation

  • Pour 1 cup Silk into blender with maple syrup, cinnamon and salt, processing on low speed for about 5 seconds, until well combined. Add 1 1/2 cups cooked rice and process on medium-low for 5 to 10 seconds, until creamy but rustic.
  • NOTE: If you’re using a high-speed blender, be careful to avoid over-blending. You don’t want a completely smooth blend or the pudding will be goopy. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it will thicken and be difficult to blend.
  • In a saucepan over medium-low heat, pour in the remaining 1 cup of Silk. Add blended rice mixture and remaining cooked rice, stirring for 6 -8 minutes until mixture thickens to desired consistency.
  • NOTE: I take my rice pudding off the heat as soon as the liquid has been absorbed and the pudding is still loose. It will thicken further if left to sit.
  • Stir in the sliced bananas and the pecans.
  • Serve topped with a small drizzle of maple syrup, chopped pecans, and a sprinkle of cinnamon.