Banana and Brown Rice Breakfast Pudding

Banana and Brown Rice Breakfast Pudding Photo: Travis Rathbone


  • 2 cups cooked brown rice
  • 1 cup unsweetened almond milk
  • 1 cinnamon stick
  • 1/4 cup plus 2 Tbsp. sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3 medium bananas, peeled and sliced 1/2 inch thick on a diagonal


1. Preheat oven to 350°F. Grease a shallow 11-by-7-inch (2-quart) baking dish. In a medium bowl, stir brown rice, milk, cinnamon stick, 1/4 cup sugar, vanilla and salt until combined. Pour mixture into baking dish.

2. Spread remaining 2 Tbsp. sugar on a flat plate. Dip bananas in sugar and nestle into pudding mixture. Bake until milk is almost completely absorbed and bananas are tender, 25 to 30 minutes. Let stand for 5 minutes, then discard cinnamon stick and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 6

Nutritional Information

Calories per serving: 181
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 41g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 82mg
Calcium per serving: 43mg

Good to Know

This pudding will keep for 3 days in the fridge. To reheat, put in the microwave for 1 minute.