Dairy Free Banana Rice Pudding

Ingredients 1 cup(s) rice, basmati, brown 2 cup(s) water 1/2 teaspoon salt 3 cup(s) rice milk, gluten-free vanilla 1 teaspoon rice milk, gluten-free vanilla 1/3 cup(s) sugar, brown, light 1/2 teaspoon cinnamon, ground, plus more for garnish 1 tablespoon cornstarch 4 medium banana(s), ripe, divided 1 teaspoon vanilla extract Preparation 1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes. 2. 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. 3. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat. 4. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. 5. Transfer to a large bowl, cover and refrigerate until cold, at least 2 hours. 6. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired