Banana Peach Rice Pudding Recipes
BANANA RICE PUDDING MADE EASY
In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.
Provided by DukeOfDudly
Categories Dessert
Time 45m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add all the ingredients into a medium saucepan.
- Set to medium-high heat.
- Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
- Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
- when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
- allow to cool for 4-5 minutes or chill for 30 minutes.
- Share and Enjoy! :).
Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8
BANANA RICE PUDDING
Posted this recipe in response to a request. I have not made this pudding myself, but found it in "The Mennonite Treasury of Recipes".
Provided by Shar-on
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mash bananas, then add lemon juice.
- Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
- Pour into baking dish and set in pan of water.
- Bake at 350 degF for about 35 minutes.
- Beat egg whites until stiff and add remaining sugar.
- Spread over pudding and bake about 15 minutes longer.
JAPANESE BANANA RICE PUDDING
Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.
Provided by Cynthia
Categories World Cuisine Recipes Asian
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
- Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
- Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
- Stir whipped cream into rice pudding until well blended.
- Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 43.2 g, Cholesterol 128.3 mg, Fat 11.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 119.5 mg, Sugar 24.3 g
PEACH RICE PUDDING
From Parenting.com. I made this with already cooked brown rice, so the amounts were all different, but this would taste great either way. Sub in your favorite fruit.
Provided by WI Cheesehead
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter and add the chopped peaches. Cook over medium heat until the peaches release their some of their juice, about 5 minutes.
- Stir in rice, apple juice, milk, and coconut milk, cinnamon stick, vanilla and salt. Bring to a boil.
- Reduce heat to medium, cover, and cook until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Discard the cinnamon stick and fold in the sugar. Serve warm or cold.
Nutrition Facts : Calories 496, Fat 11.8, SaturatedFat 9, Cholesterol 16.2, Sodium 115.7, Carbohydrate 91.5, Fiber 3.3, Sugar 46.8, Protein 6.8
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BANANA RICE PUDDING - COOKING WITH CARLEE
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Ratings 44
Calories 127 per serving
Category Dessert
- Place banana, milk, honey, cinnamon and salt in a blender and blend until smooth.Place rice and banana mixture in a medium saucepan (use one larger than you'd think, the milk mixture will foam and expand while you are cooking it.)
- I love eating a serving while it is still warm, but if you like your rice pudding cold just refrigerate for about an hour or until chilled.
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