Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer.
Cook, stirring occasionally, for 10 minutes.
Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes.
Remove from the heat.
Mash 2 bananas in a small bowl.
Stir the mashed bananas and vanilla into the pudding.
Just before serving, slice the remaining 2 bananas.
Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.
Finish with Step 4 just before serving.
Tip: Some brands of rice milk may contain gluten.
Gluten-free brands include Pacific Natural Foods or 365 Organic.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
