---
title: Butterscotch Banana Rice Pudding
description: No added sugar rice pudding using Lakanto Monkfruit sweetener white sugar substitute and Golden Malt syrup. Gluten-free, dairy-free, vegan.
---

[Lakanto Recipes ](https://blog.lakanto.com.au/recipes)

# [Butterscotch Banana Rice Pudding](https://blog.lakanto.com.au/recipes/butterscotch-banana-rice-pudding)

 Written by [Lakanto Australia](https://blog.lakanto.com.au/recipes/author/lakanto-australia) | 03/04/2024 10:46:15 PM

Indulge in a comforting rice pudding adorned with deliciously caramelised bananas, made with Lakanto Golden Malt Flavoured Syrup. Simply add in a dollop of butter and a pinch of salt for a delectable butterscotch-like sauce.

| Prep Time: | 5 minutes |
| --- | --- |
| Cook Time: | 60 minutes |
| Serves | 4 (321g per serve) |
| Difficulty Level | easy - medium  |

**INGREDIENTS**

- 1/2 cup Jasmine Rice
- 1 cup Water
- 750ml milk of your choice (almond, oat, regular cow's milk)
- 2 Tbsp [Lakanto Classic Monkfruit Sweetener](https://lakanto.com.au/collections/the-lakanto-difference/products/classic-monkfruit-1-1-sugar-substitute-200g)
- 1/2 tsp vanilla bean powder
- pinch sea salt

 "Butterscotch Banana"

- 3 small bananas, sliced into 2cm pieces
- 1/2 cup [Lakanto Golden Malt Flavoured Syrup](https://lakanto.com.au/collections/syrups/products/lakanto-golden-malt-flavoured-syrup)
- 1 Tbsp Butter or vegan butter
- Pinch sea salt
- 1/4 cup Toasted Coconut Flakes

**METHOD**

1. Add rice and water to a medium saucepan and bring to the boil over high heat. Cover and reduce heat to low and simmer for 7 minutes until rice is almost cooked through.
2. Add in half of the milk, Lakanto Classic Monkfruit Sweetener, vanilla and salt.
3. Continue to simmer mixture for 45 minutes - 1 hour, adding more milk as you need it, stirring occasionally until thick.   
   Taste a little and add a little more sweetener if you prefer it a little sweeter.
4. When the rice is almost finished cooking. Heat a large frying pan over medium-high heat.
5. Add in the banana pieces, Lakanto Golden Malt Flavoured Syrup, butter and sea salt. Stir all together until well combined.  
   Leave for 3-4 minutes until bananas have caramelised on the bottom and the sauce has thickened.
6. Divide the Rice Pudding between 4 serving bowls. Top with the Butterscotch Bananas and the coconut flakes.

Tips:

- This can be stored in the fridge for up to 5 days, or the freezer for 1 month.
- On resting, the rice pudding will turn hard and gluggy, so just add back into a saucepan with 1/4 cup of water and warm through before serving.

 

[View full post](https://blog.lakanto.com.au/recipes/butterscotch-banana-rice-pudding)

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