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Butterscotch Banana Rice Pudding

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


4 (321g per serve)

Difficulty Level

easy - medium 


  • 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
  • 1/2 tsp vanilla bean powder
  • pinch sea salt
"Butterscotch Banana"


  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.


  • 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.