Jasmine Rice And Banana Pudding
 You can substitute risotto rice, brown rice or even good old white rice in this recipe. The jasmine rice has a sweeter, more exotic flavor and is available in Asian markets. Remember to adjust the cooking time according to the rice you are using. Pour 1 to 2 ounces of vanilla soy milk over the pudding to bring back the creaminess when serving it chilled. Sprinkle a little cinnamon on top to try mixing it with your favorite sun-dried fruit. Makes 8 Servings.


Ingredients:
2 cups jasmine rice
1/2 cup sucanat sugar
3 cups vanilla soy milk
2 teaspoons arrowroot
2 ripe bananas, pureed
2 tablespoons maple syrup
1 teaspoon ground cinnamon


Instructions:
1. In a medium, heavy-bottomed saucepan, mix 4 cups of water with the rice. Bring to a boil, then reduce the heat and simmer for 5 minutes.

2. In a separate small saucepan over medium heat, heat the soy milk, bananas, sugar and cinnamon, but do not boil. Add this mixture to the rice. Simmer, stirring frequently to avoid burning the bottom, for about 15 minutes, until the rice is soft.

3. In a small bowl, mix together the arrowroot and 1 tablespoon water and add to the cooked rice pudding. Cook, stirring, for 5 to 7 minutes.

4. Place the mixture in a storage container and let it cool slightly. Serve warm, drizzle with the maple syrup. Store in the refrigerator for up to 3 days in an airtight container.
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