Easy Digestive Banana Rice Pudding with Yogurt and Honey
Olivia Patel
Banana Pudding
Soothing, gut-friendly banana rice pudding sweetened with honey and creamy yogurt.
Nutrition (per serving)
This banana rice pudding is one of my favorite easy treats when I want something gentle on the stomach but still comforting and flavorful. Ripe bananas, a touch of honey, cinnamon and probiotic yogurt make it naturally soothing and easy to digest — perfect for breakfast or a light dessert.
It’s built for simplicity: short-grain rice cooked until creamy, then folded with mashed banana and yogurt for silkiness. You can serve it warm right from the stove or chilled for a refreshing finish, and it keeps beautifully in the fridge for a quick, tummy-friendly snack.
Ingredients
- Short-grain white rice (e.g., sushi rice or Arborio):3/4 cup
- Water:1 1/2 cups
- Whole milk:1 1/2 cups
- Ripe bananas:2 pieces
- Plain Greek yogurt:1/2 cup
- Honey:3 tbsp
- Vanilla extract:1 tsp
- Ground cinnamon:1 tsp
- Ground ginger (optional):1/4 tsp
- Salt:1/8 tsp
- Toasted chopped walnuts (topping):1/4 cup
- Chia seeds (optional, for digestion):2 tbsp
- Fresh lemon zest (optional):1 tsp
Instructions
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Rinse the rice under cold water until the water runs clear to remove excess starch.
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Combine the rinsed rice and water in a medium saucepan and bring to a gentle boil over medium heat. Reduce heat to low, cover, and simmer for 12–15 minutes until the rice is tender and most of the water is absorbed.
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Stir in the milk, half of the cinnamon, ginger (if using) and salt. Increase heat slightly and simmer, uncovered, stirring occasionally, until the mixture is thick and creamy, about 8–10 minutes.
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Meanwhile, mash one banana in a bowl until very smooth and slice the second banana for topping.
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Remove the saucepan from the heat and stir in the mashed banana, honey, vanilla extract and Greek yogurt. Taste and adjust sweetness with more honey if desired.
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If using chia seeds, stir them in now and let the pudding sit for 5 minutes so they swell slightly; this adds texture and gentle digestive fiber.
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Serve warm topped with sliced banana, toasted walnuts and a light dusting of cinnamon, or chill for at least 1 hour for a cool breakfast pudding.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy cold.
Tips & Notes
- Use very ripe bananas for natural sweetness and the best digestive ease—softer fruit is easier to mash and digest.
- Short-grain rice gives a creamier texture; if you have leftover cooked rice, it works well and shortens the cooking time.
- For a dairy-free version, substitute full-fat coconut milk for the whole milk and use a dairy-free yogurt.
- If you prefer a smoother pudding, blend half the cooked mixture briefly with an immersion blender before adding yogurt.
