Rice Pudding


  • 2 cups rice
  • 1 cup non-dairy milk or skim milk
  • 1 ripe banana
  • 1/4 tsp cinnamon
  • pinch nutmeg, optionally
  • lemon zest, optionally
  • 1-2 Tbsp cocoa powder for topping, optionally


  1. In a small saucepan, add the milk and rice and cook for 10-15 minutes or until rice is well cooked.
  2. Transfer half of the composition to a blender and add the remaining ingredients, mixing until you obtain a smooth paste.
  3. Move the paste back into the saucepan, stir manually and add more milk if the composition is too thick or more banana if it’s too thin. Let cool for a couple of minutes and serve warm, as it is or with cocoa powder on top.

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