Dessert Rice

by Maria Theresa Maggi on July 5, 2019

Dessert Rice photo and recipe by Maria Theresa Maggi

I know it’s half eaten, and even before I dipped into it, it didn’t have a load of presentation zing, but this slightly sweet rice turned out to be a real treat for me. If, like me, you have been underwhelmed at times with results from trying to make rice pudding, this “dessert” rice may be just the thing.

Usually, rice pudding recipes call for 2 cups of non-dairy milk. I didn’t want to use that much up since it was a few days before I’d get to the store again, so I tried something different, working with what I had. I halved the milk, and then–here’s the secret–I sliced up half of a VERY ripe banana, and stuck the slices face down in a non-stick pot on medium heat, letting them cook until they started to brown lightly and caramelize. Then I added the milk and stirred the banana into it, making the liquid creamy, and then the rest of the ingredients.  The result was a fragrant lightly sweet rice, with just the right punch from fresh pineapple chunks. It’s lovely warm, cold, or perched on top of a curried stew or to the side of some banana nice cream. Dessert or dinner? You choose.

Dessert Rice

Dessert Rice photo and recipe by Maria Theresa Maggi

Cook 1 cup of dry white jasmine rice, according to directions.
half of a large very ripe banana, cut into slices
1 cup of soy milk
two medjool dates, chopped
a handful of raisins
a generous cup of fresh pineapple cut into small chunks
about one half tablespoon of peanut  butter
nutmeg and cinnamon, to taste

In a medium sized non-stick pot (2 quart) heating up on medium heat, place the banana slices flat on the bottom of the pan. Let them cook until they start to sputter and turn golden. They will also get soft. When they smell great and are starting to get golden, quickly add the soy milk and stir both together. Then add the rest of the ingredients and stir and cook  just a few minutes until it smells great and has a nicely blended consistency. Serve warm or cool.

Notes: I haven’t tried this yet with any other kind of rice, but if you experiment with brown jasmine rice or some other variety, let me know. I usually eat brown rice, but this was in the pantry, and sometimes its delicate taste is just the thing for me.

I’m working on another blog post about something entirely different, but when this easy and delicious little experiment turned out so well, I decided to share it before I ate it all! Here’s to sweetness without a spoonful of sugar!

Maria (moonwatcher)

PS: Works great with brown jasmine rice too.

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{ 2 comments… read them below or add one }

1 Veronica July 11, 2019 at 5:03 pm

Yum! I love rice pudding, and I like your no sugar twist on it! Have you tried the Oatly milk or Ripple milk? I love them – and they’re great with cooking/baking (oatly actually browns when baking like regular milk!). I will try this recipe out, next time I have some leftover rice!! As always, thanks for the inspiration – your creativity is endless. 🙂
xoxo

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2 Maria Theresa Maggi July 12, 2019 at 10:28 am

Hi Veronica–thanks! I’m glad this sounds delicious to you.I’ve made it twice, once with white rice, once with brown jasmine and I loved both. I had to look up Oatly–out here in the coastal sticks we don’t have either of those! 🙂 xo

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