Yields
- Bananas: 64%
Pre-Preparation
- Cook rice according to package instructions the day before service (typically 1 part brown rice to 2 parts water) and cool overnight following proper HACCP procedures.
- If cooking rice the day of service, cook rice according to package instructions and cool following proper HACCP procedures before using in recipe.
Note: The recipe is best using cold leftover rice. - Wash and peel bananas.
Preparation
- Place banana, milk, honey, cinnamon, salt, and vanilla in a blender or use an immersion blender to puree until smooth.
- In a tilt skillet or kettle, combine rice and banana mixture.
- Cook over medium heat for about 20 minutes or until thickened, stirring constantly.
Serving
Serving size: 1/2 cup of pudding or 6.9 oz.
Recipe Source: Chef Ann Foundation
