Low-fat Banana Rice Pudding

Low-fat Banana Rice Pudding Recipe from Cambodia

Region / culture: Cambodia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Low-fat Banana Rice Pudding is a delicious and healthy dessert that is perfect for those looking to indulge in a sweet treat without all the guilt. This recipe combines the natural sweetness of bananas with the creamy texture of rice pudding, making it a satisfying and nutritious option for any time of day.

History

Rice pudding has been a popular dessert for centuries, with variations of the dish found in cultures around the world. The addition of bananas to rice pudding is a modern twist on this classic recipe, adding a natural sweetness and extra creaminess to the dish.

Ingredients

1.5 cups of cooked brown rice
1 cup of nonfat milk
1 medium banana, sliced
1 can of fruit (15 oz or 425 g), sliced
0.25 cup of water
2 tbsp of honey
1 tsp of pure vanilla extract
0.5 tsp of ground cinnamon
0.5 tsp of ground nutmeg

How to prepare

In a medium-sized saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon, and nutmeg.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the fruits are tender but not mushy.
Add the rice and milk to the saucepan and mix everything thoroughly.
Bring the mixture to a boil again and simmer for an additional 10 minutes.
Serve the dish warm.

Variations

Swap out the banana for another fruit, such as apples or pears, for a different flavor profile.
Add a handful of raisins or dried cranberries for a burst of sweetness and texture.

Cooking Tips & Tricks

Be sure to use cooked brown rice for this recipe, as it adds a nutty flavor and chewy texture to the pudding.

- Simmer the fruit mixture until the fruits are tender but not mushy to maintain their shape and texture.

- Stir the pudding frequently while cooking to prevent it from sticking to the bottom of the saucepan.

Serving Suggestions

Serve the pudding warm with a sprinkle of cinnamon on top for added flavor. You can also top it with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.

Cooking Techniques

Simmering, boiling, mixing

Ingredient Substitutions

Use white rice or quinoa instead of brown rice for a different texture.

- Substitute almond milk or coconut milk for nonfat milk for a dairy-free option.

Make Ahead Tips

You can prepare the pudding ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the pudding in individual ramekins or bowls for a more elegant presentation. Garnish with a sprinkle of cinnamon or a slice of banana for a finishing touch.

Pairing Recommendations

Low-fat Banana Rice Pudding pairs well with a cup of hot tea or coffee for a comforting and satisfying dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pudding in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 1g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Vitamin C: 8% of daily value per serving

Iron: 6% of daily value per serving

Alergens

This recipe contains dairy (milk) and tree nuts (nutmeg). Please be cautious if you have allergies to these ingredients.

Summary

Low-fat Banana Rice Pudding is a nutritious dessert option that is low in fat and calories, making it a guilt-free treat for any occasion.

Summary

Low-fat Banana Rice Pudding is a delicious and nutritious dessert option that is perfect for those looking to satisfy their sweet tooth without all the guilt. With its creamy texture and natural sweetness, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Low-fat Banana Rice Pudding. It was a hot summer day, and I was visiting my Aunt Edna's house in the countryside. Aunt Edna was known for her delicious and healthy recipes, and I always looked forward to eating at her table.

That day, as I sat in her cozy kitchen, Aunt Edna was busy chopping vegetables and stirring pots on the stove. I watched in awe as she effortlessly whipped up a feast for lunch. As I helped her with some of the preparations, she suddenly pulled out a yellowed piece of paper from her recipe box.

"This," she said with a twinkle in her eye, "is one of my favorite dessert recipes. It's a Low-fat Banana Rice Pudding that I learned from my friend Martha many years ago."

Intrigued, I leaned in closer to read the handwritten recipe. The ingredients were simple: cooked rice, ripe bananas, low-fat milk, honey, cinnamon, and a pinch of salt. The method seemed easy enough, and I could already imagine the creamy and comforting pudding that would result from these humble ingredients.

Aunt Edna noticed my interest and offered to show me how to make the pudding. Together, we measured out the rice, mashed the bananas, and mixed everything in a large pot. As the pudding simmered on the stove, the sweet aroma of bananas and cinnamon filled the kitchen, making my mouth water in anticipation.

After a few minutes of stirring and waiting, Aunt Edna ladled the warm pudding into dessert bowls and sprinkled a dash of cinnamon on top. The pudding was creamy and fragrant, with the natural sweetness of bananas shining through. I took a tentative bite and instantly fell in love with the comforting flavors and satisfying texture.

From that day on, Low-fat Banana Rice Pudding became a staple in my own kitchen. I made it for my family and friends, tweaking the recipe here and there to suit our tastes. Over the years, I perfected the pudding, making it my own with a few secret ingredients and cooking techniques.

I learned to make the pudding with brown rice for added fiber, swapped honey for maple syrup for a richer flavor, and added a splash of vanilla extract for a hint of warmth. Sometimes, I even experimented with different fruits like apples or peaches to create new variations of the classic recipe.

As I grew older, I continued to share the recipe with anyone who would listen. I taught my children and grandchildren how to make the pudding, passing down the tradition from generation to generation. I even entered it in a local cooking competition once, where it won first prize and earned me a spot in the town's culinary hall of fame.

Now, whenever I make Low-fat Banana Rice Pudding, I think back to that summer day at Aunt Edna's house and the magical moment when I first discovered the recipe. It reminds me of the joy of cooking and the power of sharing food with loved ones, creating memories that last a lifetime.

So, if you ever find yourself craving a comforting and wholesome dessert, give this recipe a try. I promise it will warm your heart and nourish your soul, just like it has done for me all these years. And who knows, maybe one day you'll pass it on to someone special, just like I did.