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Delicious Japanese banana rice pudding served in a bowl with a sprinkle of cinnamon.

Japanese Banana Rice Pudding

A comforting and creamy pudding made with leftover rice and ripe bananas, perfect for a nostalgic treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Comfort Food, Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked rice Use day-old short-grain rice if possible.
  • 2 ripe bananas, mashed
  • 2 cups milk or any dairy-free alternative Oat milk is a cozy option.
  • 1/4 cup sugar Adjust to taste.
  • 1 teaspoon vanilla extract Use high-quality for best flavor.
  • 1 pinch salt
Optional Toppings
  • sliced bananas For garnishing.
  • nuts Toasted walnuts add a nice texture.
  • cinnamon Sprinkle for added flavor.

Method
 

Preparation
  1. In a saucepan, combine cooked rice and milk. Cook over medium heat, stirring frequently until heated through and creamy.
  2. Add mashed bananas, sugar, vanilla extract, and a pinch of salt. Stir until well combined.
  3. Cook for an additional 5-10 minutes, stirring often, until the mixture thickens to your desired consistency.
  4. Serve warm or chilled, topped with additional banana slices, nuts, or a sprinkle of cinnamon if desired.

Notes

If under-sweetened, the pudding will taste solemn. If over-sweetened, it might taste too rich. Balance is key. Enjoy alongside banana pancakes with cottage cheese for a protein boost.