Banana Mango Rice PuddingSubmitted by: MLEBLANC
IntroductionIBS Friendly Breakfast food IBS Friendly Breakfast food
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
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.