Vietnamese Banana Rice Pudding - cooking recipe

Ingredients
    1 1/2 cups brown rice, cooked
    1 cup nonfat milk
    1 medium banana, sliced
    1 (15 ounce) can lychees, cut in slices (assorted fruit can be substituted)
    1/4 cup water
    2 tablespoons honey
    1 teaspoon pure vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
Preparation
    Drain the Lychee.
    In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
    Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
    Add the rice and milk and mix thoroughly.
    Bring to a boil and simmer 10 more minutes. Serve warm.

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