I had planned to share a summery salad today, but with the rain it didn’t feel quite right. I can hear the drops bouncing off my roof, a sound I actually love. I kind of like the rain, I said it. Maybe it is because I grew up on the West Coast, maybe it is because it gives you an excuse to cuddle up with some hot tea and a good book in July. It also makes me grateful that I have a roof over my head and a place to call home. Would I want it to rain everyday? Probably not, but I can handle a few rainy days.
I eat my bananas when they are yellow, no brown spots. This is the way my husband likes them as well, so I have a few things to do with over-ripe bananas like muffins and adding them to smoothies. There have been a lot less of these brown beauties around since my son has turned into a banana monster, but I did have one the other day, looking rather sad and lonely in the fruit bowl. I have been wanting to make banana rice pudding ever since I came across the recipe two years ago, the time had come.
I like to think of myself as willing to try quite a variety of foods. But I had decided long ago that I didn’t like rice pudding even though I had never tried it. I knew I didn’t like tapioca and this all seemed the same to me. Then one day I tired it, I am sad that I wasted so many years not eating rice pudding.
Baked Brown Rice Banana Pudding (Adapted from the Swedish Heart Diet)
2 cups cooked brown rice
2 cups skim milk
2 tsp cinnamon
1/4 tsp nutmeg
3 tbsp whole wheat flour
3 tbsp brown sugar
1 tsp vanilla
2 tbsp margarine or butter
1/2 cup raisins
1/4 cup chopped pecans
1 medium banana
Preheat oven to 400°F. Cook brown rice as directed or use left over rice. In a blender mix together milk, cinnamon, nutmeg, flour, brown sugar, vanilla and margarine (this will all just fit in a Magic Bullet). In a large bowl mix together rice, raisins, pecans and mashed banana. Add the blender mixture and stir making sure the rice doesn’t clump. Pour into a 8”x 8” glass baking dish, cover with foil and bake for 45 min.
Very, very good. Huge hit with my son. I think cinnamon always adds a sense of sweetness, there is not a lot of sugar in the recipe but the end result tastes quite sweet. This rice pudding makes a great dessert or is great for breakfast in place of hot cereal (you know how I love new non-egg breakfast ideas). When reheating it helps to add a little milk to moisten. For a 1/2 cup serving there are 292 calories, 8 grams of protein, 7 grams of fat (mostly unsaturated) and 4 grams of fiber…nice! I thought the use of a blender sounded a little weird, but it worked out really well and made things a little quicker.
The perfect way to make up for my years of not eating rice pudding…
Tiffany McFadden, RD