Banana Coconut Rice Pudding

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Like October in New England, this creamy rice pudding can be warm or cold. Be sure to try it with a cup of chai tea.

310
Calories
11g
Fat
6g
Protein
4
Servings

Ingredients

1/2 c Stonyfield Organic 1% Milk
3 T sugar
3/4 c unsweetened shredded coconut (divided)
1 t vanilla
1 1/2 c steamed rice
1 c Stonyfield Organic Low Fat Banilla Yogurt
1 large banana (sliced)
2 t cinnamon for garnish
Nutrition Information: 
Calories: 
310
Calories from Fat: 
100
Total Fat: 
11g
Saturated Fat: 
9g
Cholesterol: 
5mg
Sodium: 
55mg
Total Carbohydrate: 
48g
Dietary Fiber: 
4g
Sugars: 
25g
Protein: 
6g
Vitamin A: 
2%
Vitamin C: 
6%
Calcium: 
15%
Iron: 
10%

Preparation:

Step 1

In a medium-size saucepan over medium heat, combine milk, sugar and 1/2 cup of coconut.

Step 2

Bring to a simmer and remove from heat.

Step 3

Whisk in vanilla.

Step 4

In a medium size mixing bowl, add cooked rice and pour milk mixture over rice.

Step 5

Fold in yogurt and sliced bananas.

Step 6

Divide rice mixture evenly into 4 custard cups.

Step 7

Refrigerate for at least 1 hour.

Step 8

Add remaining 1/4 cup of shredded coconut to a small skillet over medium low heat and cook until golden brown, using a small spoon to turn coconut frequently.

Step 9

Top each serving with a dusting of cinnamon and toasted coconut.

Ingredients

1/2 c Stonyfield Organic 1% Milk
3 T sugar
3/4 c unsweetened shredded coconut (divided)
1 t vanilla
1 1/2 c steamed rice
1 c Stonyfield Organic Low Fat Banilla Yogurt
1 large banana (sliced)
2 t cinnamon for garnish
Nutrition Information: 
Calories: 
310
Calories from Fat: 
100
Total Fat: 
11g
Saturated Fat: 
9g
Cholesterol: 
5mg
Sodium: 
55mg
Total Carbohydrate: 
48g
Dietary Fiber: 
4g
Sugars: 
25g
Protein: 
6g
Vitamin A: 
2%
Vitamin C: 
6%
Calcium: 
15%
Iron: 
10%

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