This gorgeous and nutritious dish will curb a craving for sweets as well as treat your mind and body to a satisfying and healthy meal. Sweetened with bananas, this basmati “rice pudding” is a favorite in my house. When I find myself craving sugar (which I often do), I love to whip up a batch of this comforting basmati. It really hits the spot. When I’d like an extra dose of sweetness I add a chopped Medjool date or two, which truly takes it over the top.
When I cook the basmati, I like to toss in a cinnamon stick while it cooks to give it an extra dash of flavor. To easily cook brown basmati, use the “knuckle rule”. Simply pour the amount of (rinsed and sorted) rice you’d like into the bottom of a 2 or 3 quart saucepan. Add water, stir, and then add just enough water so that the height of the water sitting on top of the rice is the same length as your first knuckle (make sure that your fingertip is resting on top of the surface of the rice when you measure). Bring to a boil and then reduce to low. Cover and allow to simmer 25 to 30 minutes until cooked.
1 large overly ripe banana (not blackened, but quite brown all over)
1 cup cooked brown basmati rice
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
Smidgen sea salt (optional)
1/3 cup mixed berries, any variety
Slice the banana thinly and then place into a medium sized bowl. Add the vanilla extract, cinnamon, ground cardamom and sea salt and smash lightly with a fork, leaving a few small lumps in the banana. Add the cooked basmati and stir gently to incorporate the spiced banana throughout the rice. Fold in the mixed berries and enjoy either hot or cold.
Store leftovers in an airtight container in the refrigerator for up to 1 day.