- 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
- 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.