Japanese Banana Rice Pudding (Print Version)

# Ingredients:

→ Base

01 - 200 grams short-grain rice
02 - 480 milliliters water

→ Dairy and Coconut

03 - 240 milliliters coconut milk
04 - 240 milliliters whole milk

→ Sweetener and Flavor

05 - 100 grams granulated sugar
06 - 1 teaspoon vanilla extract

→ Fruit

07 - 2 ripe bananas, mashed

→ Seasoning

08 - Pinch of salt

# Instructions:

01 - Rinse the short-grain rice thoroughly under cold running water until the water is clear.
02 - Combine the rinsed rice and water in a medium saucepan. Bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 10–15 minutes until the rice is tender and liquid is absorbed.
04 - Add coconut milk, whole milk, granulated sugar, vanilla extract, and salt to the cooked rice. Stir to combine.
05 - Simmer mixture over medium heat, stirring occasionally, until thickened, approximately 10–15 minutes.
06 - Remove from heat and fold in the mashed bananas until fully integrated.
07 - Transfer to serving bowls. Allow to cool to room temperature, or refrigerate for several hours for a chilled presentation. Serve as desired.

# Notes:

01 - For a creamier consistency, use very ripe bananas and ensure the rice is fully simmered before adding milk.

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