Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 344.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 38.3 mg
- Total Carbs: 75.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Mango Rice Pudding calories by ingredient
Banana Mango Rice Pudding
Submitted by: MLEBLANCIntroduction
IBS Friendly Breakfast food IBS Friendly Breakfast foodNumber of Servings: 6
Ingredients
-
1 C uncooked jasmine rice
1/2 t cinnamon
1/2 t nutmeg
1/2 C brown sugar
4 C vanilla soy or rice milk
1 firm ripe banana, diced
1 small ripe mango, skin and pit removed, diced
Directions
Makes 6 serving
Soak rice in cold water for 30 minutes, then drain. In a large saucepan or stockpot add rice and all remaining ingredients except banana and mango, stirring well. Bring to a simmer over medium low heat, uncovered, and contiue to simmer gently, stirring until rice is tender and begins to disintegrate, about 30 minutes. If pudding becomes too thick add a little more soy or rice milk as necessary. Remove pot from heat, let pudding cool a bit, and fold in banana and mango. Serve warm or cool.
Number of Servings: 6
Recipe submitted by SparkPeople user MLEBLANC.
Soak rice in cold water for 30 minutes, then drain. In a large saucepan or stockpot add rice and all remaining ingredients except banana and mango, stirring well. Bring to a simmer over medium low heat, uncovered, and contiue to simmer gently, stirring until rice is tender and begins to disintegrate, about 30 minutes. If pudding becomes too thick add a little more soy or rice milk as necessary. Remove pot from heat, let pudding cool a bit, and fold in banana and mango. Serve warm or cool.
Number of Servings: 6
Recipe submitted by SparkPeople user MLEBLANC.
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