Tender rice simmered with coconut milk and mashed banana; serve lukewarm.
KBy kayalwayscooking
Servings
4
0.5 cup Short-grain white rice
1 cup Water
1.5 cup Full-fat coconut milk
1 piece Ripe banana
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
1 pinch Pinch of salt
Calories
295 kcal
Protein
4g
Carbs
31g
Fat
19g
Fiber
3g
Sugar
3g
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Cook the Rice
1. Rinse the short-grain white rice under cold water until the water runs mostly clear, then drain well.
0.5 cup Short-grain white rice
2. Combine the rice, water and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 10 minutes until the water is mostly absorbed.
0.5 cup Short-grain white rice,
1 cup Water,
1 pinch Pinch of salt
Simmer the Pudding
3. Mash the ripe banana thoroughly with a fork until completely smooth, so there are no chunks.
1 piece Ripe banana
4. Stir the full-fat coconut milk and mashed banana into the rice. Simmer uncovered over low heat for 15 to 20 minutes, stirring frequently, until the rice is very tender and the pudding is thick and creamy.
1.5 cup Full-fat coconut milk,
1 piece Ripe banana
5. Remove from the heat and stir in the vanilla extract and ground cinnamon. For a younger toddler, mash the rice lightly with the back of a spoon for an extra-soft texture.
0.5 tsp Vanilla extract,
0.2 tsp Ground cinnamon
Serve
6. Let the pudding cool for 10 to 15 minutes until lukewarm, stirring occasionally, and test the temperature before serving. It thickens as it cools, so loosen with a splash of coconut milk if needed.
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