Vietnamese Banana Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Haven't made this yet, but it looks good as well as easy. Great when you have leftover rice. Ingredients:
1 1/2 cups brown rice, cooked |
1 cup nonfat milk |
1 medium banana, sliced |
1 (15 ounce) can lychees, cut in slices (assorted fruit can be substituted) |
1/4 cup water |
2 tablespoons honey |
1 teaspoon pure vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. Drain the Lychee.
2. In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
3. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
4. Add the rice and milk and mix thoroughly.
5. Bring to a boil and simmer 10 more minutes. Serve warm.
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