This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.
1 cup brown basmati rice
2 cups water
½ teaspoon salt
3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
⅓ cup light brown sugar
½ teaspoon ground cinnamon, plus more for garnish
1 tablespoon cornstarch
4 ripe bananas, divided
1 teaspoon vanilla extract
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