Makes 4-6 Servings | Wheat-Free
Pudding Ingredients:
1 tbsp arrowroot powder (we got it at Kroger)
2/3 cup coconut milk (regular or light)
1/4 cup brown rice syrup
1/2 tsp cinnamon
1/4 - 1/2 tsp fresh nutmeg
1/4 tsp (rounded) sea salt
3 cups cooked short-grain brown rice (When cooking the rice, I suggest letting it sit longer to make it mushier and less chewy as instructed here)
1 cup ripe (but not overripe) banana, sliced
Topping Ingredients:
1/4 cup pecans, crushed
3 tbsp unrefined sugar
1/4-1/2 tsp cinnamon
1-2 pinches sea salt
1/2- 1 tsp canola oil (for coating pie plate)
Preheat oven to 400 degrees F (200 C). In a large bowl, combine arrowroot powder with 3 tbsp coconut milk and whisk until arrowroot is fully dissolved. Add remaining coconut milk and stir until well combined. Whisk in syrup until well combined. Stir in vanilla, cinnamon, nutmeg, and salt, and then stir in rice and banana. Lightly oil bottom and sides of a 9 and 1/2 inch glass pie plate. Transfer pudding into pie plate. In a small bowl, combine topping ingredients, working mixture with your fingers until crumbly. Sprinkle topping over pudding. Bake for 17-20 minutes, until pudding is bubbly and has thickened. Remove from oven and let cool for about 20 minutes or longer. (The pudding will thicken more as it cools.) Spoon pudding into bowls and serve, topping with a little vanilla non-dairy milk if you like. I also like adding fresh banana slices on top too.
Notes:
• Coconut milk, whether light or regular, gives a buttery richness to this pudding, though you can use any non-dairy milk you like, including rice, soy, almond, or oat. If using vanilla non-dairy milk, you may not need as much brown rice syrup to sweeten the mixture.
Recipe From Eat, Drink and be Vegan by Dreena Burton