Breakfast

Banana Mango Rice Pudding is for Breakfast.

Banana Mango Rice Pudding takes several minutes to prepare.

Banana Mango Rice Pudding takes several minutes to cook.

Banana Mango Rice Pudding makes 6 servings.

The ingredients for Banana Mango Rice Pudding are:

1 C uncooked jasmine rice
1/2 t cinnamon
1/2 t nutmeg
1/2 C brown sugar
4 C vanilla soy or rice milk
1 firm ripe banana, diced
1 small ripe mango, skin and pit removed, diced

Here is how you make Banana Mango Rice Pudding:

Makes 6 servingSoak rice in cold water for 30 minutes, then drain. In a large saucepan or stockpot add rice and all remaining ingredients except banana and mango, stirring well. Bring to a simmer over medium low heat, uncovered, and contiue to simmer gently, stirring until rice is tender and begins to disintegrate, about 30 minutes. If pudding becomes too thick add a little more soy or rice milk as necessary. Remove pot from heat, let pudding cool a bit, and fold in banana and mango. Serve warm or cool.Number of Servings: 6Recipe submitted by SparkPeople user MLEBLANC.

The nutritional information for Banana Mango Rice Pudding is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.0

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 38.3 mg
• Total Carbs: 75.4 g
• Dietary Fiber: 1.5 g
• Protein: 3.4 g