Ingredients
- 2 Cups Silk Unsweet Vanilla Almondmilk Or Silk Unsweet Vanilla Cashewmilk
- 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
Directions
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Step 1
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. -
Step 2
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: Take the 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. -
Step 3
Stir in the sliced bananas and the pecans. -
Step 4
Serve topped with a small drizzle of maple syrup, chopped pecans, and a sprinkle of cinnamon.