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Peanut Butter-Banana Rice Pudding by Sandy serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Desserts

Tags Allergen Free, Shannon @ Nourishing Days

I think this would make an excellent breakfast as well and you could even substitute oatmeal for the rice if you wanted. It is rich, in that it is chock full of protein and fat, which means you can eat a little bit and be satisfied for hours. And did I mention it can be made completely allergen-friendly?

Ingredients

1 1/2 cups whole milk (try coconut milk instead)
3 cups cooked cooled rice
4 tablespoons butter (try ghee or coconut oil instead)
3 medium bananas quartered lengthwise and diced
2 tablespoons coconut sugar (optional)
3/4 cup peanut butter (try sunflower seed butter)
2 eggs (optional)
chopped peanuts or sunflower seeds
good sea salt for sprinkling

Directions | Numbered...

Add milk, butter, and rice to a medium sauce pan and place over medium-low heat. Heat slowly, stirring occasionally, while you chop and add in your bananas. Cook until milk is absorbed.

Add coconut sugar if you like things extra sweet. Stir in peanut butter and turn off the burner.

Beat eggs in a small bowl. Temper the eggs by adding a small scoop of the hot rice-milk mixture to the eggs and whisk immediately. Repeat with two more scoops. The eggs can now be added to the hot pot of pudding, stirring briskly.

Serve hot with nuts or seeds, a drizzle of peanut butter if desired and a sprinkle of good sea salt over each bowl. Or chill and then serve.

Ingredients:

Directions:

Categories:

Brunch
Desserts/Cookies/Candy
Vegetarian/Vegan
Wheat Gluten Free