Banana Mango Rice Pudding

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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
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IBS Friendly Breakfast food IBS Friendly Breakfast food
Number of Servings: 6


    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


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.

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