This is a great way to use up leftover brown rice, and is a lovely warming breakfast for cold, wintery mornings (I’m looking at you, Melbourne). Greek rice pudding was my favourite dessert growing up and this is a much healthier version which tastes very similar. If you’re not a big sweet tooth or would prefer not to add sugar, feel free to keep the banana raw, or serve with berries instead. This would also be delicious with stewed fruit (such as pear, apple, quince or rhubarb), so feel free to experiment. Enjoy!
Makes 2 large or 4 small serves
- 2 cups cooked short-grain brown rice
- 2 cup plant-based milk (I used soy)
- A small handful of sultanas, raisins, currants or chopped medjool dates
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- A small handful of walnuts, roughly chopped
- 2x bananas, sliced into large rounds on the diagonal
- Coconut sugar
- Place the cooked rice, milk, sultanas, spices and vanilla in a small saucepan and cook over medium heat until the rice has thickened to a pudding-like consistency (about 10-15 minutes)
- While the rice is cooking, heat a small frying pan over low heat and sprinkle with coconut sugar. Add the sliced banana to the frying pan and cook over low heat until the sugar has caramelised. Sprinkle the top with a little more coconut sugar and flip over (gently!) using a pair of tongs and continue cooking until the sugar has caramelised.
- Serve the pudding in bowls and garnish with the caramelised banana, the walnuts and an extra sprinkle of cinnamon. Enjoy!