Brown Rice Pudding with Banana, Walnuts and Mango. Vegan Glutenfree Recipe

Brown Rice Pudding with Banana, Walnuts and Mango | Vegan Richa

Dont like Oatmeal like me? No problem. Make this 10 minute Brown rice pudding and add fruits and nuts and eat up. The pudding can be served hot, warm or cold. It has brown rice flour that thickens up the almond milk into a smooth silky pudding. The banana and the dates are enough to sweeten it. Add sugar if needed. With a hint of vanilla and layered with ripe bananas, mango and walnuts, this is almost a treat. Add a pinch of cinnamon or cardamom or some ginger bread spices and try this banana nut pudding.

You can also just blend up 1-2 frozen bananas to a pudding texture and layer them with the fruits and nuts and serve. But me being with my amazing teeth, it is practically impossible to eat this cold during the winter. I like hot cereal or porridge, just not Oatmeal. And I really love bananas (and hubbs is allergic, so no one to finish this up if it is cold) and would rather not wait for summer. So I usually serve this up warm. It is as delicious cold as well.

You can also use cream of rice or wheat or farina or white rice flour to make the pudding. The hot cereal pudding takes like 7 minutes to get done unlike whole or broken grains. Chop up fruits and done. Or make ahead and serve. 

More Breakfast ideas:
Add this Verry Berry Granola to this parfait.
Bake up these Coconut Crusted French Toast Bread Pudding.
Or some Savory Chickpea flour pancakes with Cauliflower and Shiitake
Or a Oat almond Spiced cake Parfait with Strawberries, Goji berries, and nuts
And many more under Breakfast Category on the blog. 


Mix the rice flour in 1/2 cup of non dairy milk and blend a cup of milk with 1 banana and a few dates. Bring toa boil and simmer for 2 minutes. Look at that thick silky pudding. 

Layer up with the fruits and nuts. Sprinkle a pinch of cinnamon and serve.

Brown Rice hot cereal Pudding Parfait with Banana, Mango and Walnuts. 
Allergen Information: free of Dairy, egg, corn, soy, gluten, refined sugar, refined oil. can be made nut-free with coconut milk and omitting walnuts.

Serves 2
1.5 cups almond milk (or use other non dairy milk to make nut-free)
1/4 cup brown rice flour or white rice flour
2 ripe bananas
3-4 medjool dates (or maple syrup or sugar to taste)
a drop of vanilla extract
Walnuts chopped
chopped ripe mango, strawberries or other fruit

Mix the brown rice flour in 1/2 cup of the almond milk until no lumps remain. Blend 1 banana, 1 cup almond milk, vanilla extract and dates until well blended. (soak the dates in hot water for 5 minutes before blending if needed).
Combine the milks in a pan and heat on medium heat. Bring to a boil, then reduce heat to medium-low and cook for another 2 minutes. The milk will thicken as it heats up into a thick pudding.
Layer the pudding with sliced banana, mango, walnuts and chocolate chips(optional). Or Add the pudding to a bowl and add fruits, nuts and cinnamon/spices of choice and serve. 
Serve hot or chill the pudding and serve cold.

Variations: Add in a Tbsp or 2 of nut butters into the pudding. Add other spice blends like pumpkin pie spice or gingerbread spices to the pudding. sprinkle some on top of the parfait as well. Add chocolate chips or melted chocolate drizzle on top. Use seeds to make nut-free.

This pudding is being shared at Allergy free wednesdays. 

Let's get social! Follow Richa on Facebook, InstagramTwitterPinterest, and Feedly.

Get latest posts in your Inbox!



Leave a Reply

Your email address will not be published. Required fields are marked *