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Vietnamese Banana Rice Pudding Recipe

Vietnamese Banana Rice Pudding Recipe

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Ingredients:

Serving

1 1/2 cups brown rice, cooked
1 cup nonfat milk
1 medium banana, sliced
1 (15 oz) can lychees, cut in slices (assorted fruit can be substituted)
1/4 cup water
2 tbsp honey
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions:

Drain the Lychee.
In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
Add the rice and milk and mix thoroughly.
Bring to a boil and simmer 10 more minutes. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.25 Kcal (1404 kJ)
Calories from fat	15 Kcal
		% Daily Value*
Total Fat	1.67g	3%
Cholesterol	2.45mg	1%
Sodium	61.08mg	3%
Potassium	505.09mg	11%
Total Carbs	73.86g	25%
Sugars	32.82g	131%
Dietary Fiber	5.3g	21%
Protein	8.85g	18%
Vitamin C	15.6mg	26%
Iron	0.1mg	0%
Calcium	178.8mg	18%

Amount Per 100 g
Calories	84.61 Kcal (354 kJ)
Calories from fat	3.79 Kcal
		% Daily Value*
Total Fat	0.42g	3%
Cholesterol	0.62mg	1%
Sodium	15.42mg	3%
Potassium	127.48mg	11%
Total Carbs	18.64g	25%
Sugars	8.28g	131%
Dietary Fiber	1.34g	21%
Protein	2.23g	18%
Vitamin C	3.9mg	26%
Calcium	45.1mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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