Japanese Banana Rice Pudding

Japanese Banana Rice Pudding is my favorite way to transform simple pantry staples into a comforting dessert with subtle sweetness and creamy texture. Inspired by Japanese comfort food, this recipe combines ripe bananas and coconut milk for a luscious twist on classic rice pudding. It is fuss-free and delicious served warm or chilled.

I first made this late at night when I wanted something sweet without turning on the oven. My whole family loved how cozy and fragrant the kitchen smelled and now we make it together on rainy weekends.

Ingredients

• Short-grain rice: This is key for extra creamy texture. Choose sushi or arborio rice for best results.
• Water: Helps cook the rice evenly. You want filtered water if your tap water is hard.
• Coconut milk: Adds subtle coconut flavor and provides rich creaminess. Use full-fat canned coconut milk for best body.
• Milk: Lightens the coconut flavor and makes the pudding smooth. You can use any milk you like. I often use whole milk for a silkier result.
• Sugar: Provides sweetness. Start with less if you use very ripe bananas and add more if you love things sweet.
• Vanilla extract: Brings warmth and complexity. Opt for pure vanilla, not imitation, for best aroma.
• Ripe bananas: Mashed to add natural sweetness and creamy texture. The riper the better. Look for bananas with lots of brown spots.

Step-by-Step Instructions

Rinse the Rice:

Measure out your short-grain rice and place it in a fine mesh sieve. Rinse thoroughly under cold running water while swishing the grains around with your hand until the water runs almost clear. This removes surface starch so your pudding will be creamy but not gummy.

Cook the Rice:

Add the rinsed rice and measured water to a medium saucepan. Set it over medium heat and bring to a boil uncovered. Watch carefully so it does not foam over. When it starts to bubble, reduce heat to low, cover tightly with a lid, and let simmer undisturbed for 10 to 15 minutes. The rice should absorb most of the water and be tender but not mushy.

Enrich the Pudding:

Once your rice is cooked, pour in the coconut milk and your milk of choice. Add the sugar and vanilla extract. Stir gently with a wooden spoon to combine. Return the pan to medium heat and bring the mixture to a gentle simmer, stirring every minute or so to prevent sticking or scorching.

Thicken the Mixture:

Allow the pudding to simmer gently for another 10 to 15 minutes. Keep stirring as it thickens and becomes creamy. You want the grains to suspend in the liquid but not be soupy. Taste for sweetness and adjust if needed.

Finish with Bananas:

When the pudding has thickened, remove from heat. Immediately fold in the mashed ripe bananas until completely incorporated. Their aroma should infuse the pudding. Taste again and add a pinch of salt only if needed to balance the flavors.

Cool and Serve:

Ladle the hot pudding into serving bowls or cups. For a cozy dessert, serve warm. For a refreshing chilled treat, let cool at room temperature then refrigerate a few hours before serving. I like a sprinkle of toasted coconut or a few banana slices on top.

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Ever since I tried using coconut milk instead of all dairy this pudding has become my personal favorite. My kids still talk about the time we made it together and decorated our bowls with extra sliced bananas in smiley faces.

Storage Tips

Cover leftover banana rice pudding tightly and keep it in the refrigerator. It will stay creamy for about three days. To reheat, add a splash of milk and warm gently over low heat, stirring often. This keeps the pudding from getting too thick or forming a skin.

Ingredient Substitutions

For a nondairy version, swap regular milk for soy, cashew, or almond milk. If you want lower sugar, use just one quarter cup or try coconut sugar for subtle caramel flavor. Not a fan of coconut milk? Use all milk for a more traditional rice pudding but skip the coconut note.

Serving Suggestions

This pudding is delicious warm right after cooking, especially with a sprinkle of cinnamon or toasted coconut flakes. For a special breakfast, serve chilled pudding with fresh fruit or a handful of roasted nuts. You can even portion it into jars for a grab-and-go snack.

Cultural Note

Japanese rice pudding recipes draw from centuries of rice cultivation and the love for comforting home-style desserts. Using coconut milk and bananas nods to tropical influences that are popular in many parts of Japan today. This fusion dessert reimagines a classic comfort through simple modern updates.

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Every time I make this rice pudding I am reminded of my grandmother’s gentle approach to simple home desserts. There is nothing better than a bowl of something sweet made from pantry basics, especially when shared with family.

Frequently Asked Questions

→ Can I use another type of rice?

Short-grain rice is ideal for creamy texture, but medium-grain can work if that's what's available.

→ Is it necessary to rinse the rice?

Rinsing removes extra starch, resulting in a smoother, less sticky pudding consistency.

→ Can I substitute coconut milk?

You may use more regular milk or a non-dairy alternative, though coconut milk provides distinct richness.

→ How ripe should the bananas be?

Choose bananas with plenty of brown spots for natural sweetness and smoother blending into the pudding.

→ Should it be served warm or cold?

This dish can be enjoyed either way; chilled for a refreshing treat or warm for extra comfort.

→ Can I adjust the sweetness?

Absolutely—reduce or increase the sugar and bananas according to your taste.