Banana Rice Pudding

Time: 30 minutes

I am not going to lie – I make this at night and warm it up in the morning for breakfast! It is a great dessert, but also a great and healthy, fast breakfast (and a great way to use leftover rice and ripe bananas)! So, don’t live your life without it –

Music Selection: Disturbed (ftg Anne Wilson) – Don’t Tell Me


2 ripe bananas

2 – 3 Tbsp brown sugar

1 tsp vanilla

½ – 1 tsp cinnamon

Dash nutmeg

Dash cloves

2 cups milk

3 cups cooked white rice

Pinch of salt


In a blender, blend the bananas, brown sugar, vanilla, cinnamon, nutmeg, cloves and milk until very smooth.

Pour into a large saucepan. Turn on medium-high heat. Whisk in the rice and salt. Try to break up any rice clumps. Heat until it thickens – about 10 – 12 minutes.

Using a ladle, pour the rice pudding into 6 small bowls or ramekins. Let cool to the temperature you like to eat your rice pudding, some like it warm and some like it cool.

Serve with some whipped cream and a dash of nutmeg!

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