How To Make Banana Rice Pudding With Coconut Milk Magic

Bananas and rice are staples in every Indian home, but have you ever given these two ingredients a twist and thought of how delicious they would be together in a sweet cream delight? Quickly satisfy your need for something sweet, or something new, with banana rice pudding and coconut milk twist.

This dish is perfect comfort food for indulging in a little bit of tropical flavors when you crave it. There's nothing extreme about the preparation; it's easy to make and only requires some leftovers such as overripe bananas too soft to be eaten on their own and leftover rice.

This simple pudding is elevated by the addition of coconut milk, giving it a rich, velvety texture and a subtle sweetness. It makes for a great dessert, served warm or chilled; it's sure to be a family favorite. So, let's get into the nitty-gritty of this tasty treat!

What is a Pudding?

Pudding is a creamy sweet dish that is enjoyed throughout the entire world in many different forms. These vary from thick, custard-like puddings found in the West to the Indian puddings like kheer or payasam, which are based on milk, rice, and sugar.

This dessert took a traditional rice-based dessert and infused it with unique flavors of bananas and richness from coconut milk. It is a perfect mixture of smooth, chewy, and fruity aspects all in one pot.

Banana Rice Pudding with Coconut Milk Twist Recipe

Ingredients

• 1 cup cooked rice (preferably leftover or slightly sticky)
• 1 cup coconut milk
• ½ cup regular milk (or more coconut milk for a vegan option)
• 2 ripe bananas (mashed)
• 2 tbsp sugar or jaggery (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp cinnamon powder (optional)
• A pinch of salt
• 2 tbsp shredded coconut (optional, for garnish)
• Chopped nuts or banana slices for topping

Method:

In a saucepan, combine cooked rice, coconut milk, and regular milk. Stir over medium heat until it starts to simmer.

Add the mashed bananas, sugar or jaggery, vanilla extract, cinnamon powder, and a pinch of salt. Mix well to blend.

Boil the mixture over a low flame for 8-10 minutes by stirring occasionally so it gets thick to the desired consistency.

Spoon pudding into bowls, garnish with shredded coconut, chopped nuts, or banana slices and serve warm or chilled.

Variations to make pudding

Mango Rice Pudding: Use ripe mango in place of bananas for that bright fruity flavor on the pudding. Add a splash of saffron for some extra flair.

Chocolate Coconut Pudding: You may add 2 tbsp cocoa powder or melted chocolate to the mixture so that you have a chocolate version with hints of coconut.

Berry Bliss Pudding: Mix in the fresh or frozen berries like blueberries and strawberries for a sweet and tangy explosion of flavor.

Spiced Banana Pudding: Add a teaspoon of nutmeg and a pinch of cloves for a warm, spiced version of banana pudding.

Nutty Caramel Pudding: Drizzle caramel sauce over the pudding and top with roasted almonds for a rich and crunchy delight.

Tips to Make Perfect Pudding

Choose the right Rice: Short-grain or basmati rice is always used for this type of pudding because it will give creamy texture. Long-grain rice will not give you that consistency.

Stir Frequently: Stir often while cooking to avoid the accumulation of rice at the bottom and provide a uniform cooking.

Mash Bananas properly: Use ripe and extensively mashed bananas to blend well with the pudding, giving it a silkier texture.

Dilute the Thickness: If the pudding seems too thick, add a small portion of warm coconut milk or water to the pudding to make it loosen.

Chill: Chill the pudding, for the flavors to enhance, so it's creamier and richer when chilled.

Storing

Refrigerate Properly: Store the pudding in a well-covered container in the refrigerator for up to 3 days. It should be kept away from foods with strong odors.

Reheat Gently: Warm the pudding by low simmering it in milk, to make it creamy.

Freeze for Later:Divide and freeze portions of the mixture in freezer-safe containers. The next day, thaw in the refrigerator overnight, and then reheat the mixture with milk to bring it back to life.