Hello Breakfast! Banana, Dragon Fruit & Nutmeg

Banana, Dragon Fruit & Nutmed Fruit Rice Pudding Recipe is an easy gentle flavor.  Nothing harsh or overpowering about it.
Don't be intimidated by this exotic 'other worldly' looking fruit. It has a very gentle flavor.

This is a popular flavor with the younger set, and it doesn't require any special utensils to make. If you have never tried Dragon Fruit it is worth exploring. It does look very tropical and intimidating but it actually has a very subtle pleasing taste. I have only experimented with the white ones but there is also a pink fleshed variety. I've not yet been fortunate to find one though. You only eat the inside of this fruit. It has a medium firm texture with little black seeds, akin to kiwi seeds throughout the flesh. You don't notice the seeds when you eat them. They aren't gritty or hard like a raspberry seed.

This is a wonderful breakfast flavor. It is delicious warmed up and eaten like an oatmeal. It's equally tasty served cold. It would make an interesting accompaniment for a fruit salad or even a plated salad. You could add toasted nuts or strawberries and serve it on Boston lettuce with maybe a light orange yogurt dressing. It makes a satisfying snack food without being heavy.

Dragon Fruits have either a white or pink interior flesh with small black easily digestible seeds.
I have only been fortunate to find the white fleshed Dragon Fruit. They also come in a pink color.

What you will need:

2 medium sized pots with lids, a strainer that sits inside of a bowl, a long metal spoon, a rubber spatula, a tablespoon, a small cutting board, a small bowl (optional), a pastry cutter (if you have one), a wire whisk (if you have one), a heat proof/food safe container with lid, measuring spoons & cups or kitchen scale (if you have one)


24 oz banana

18 oz dragon fruit pulp (2 medium fruits)

1 + 13 oz coconut milk (14 oz in a regular can)

12 oz Calrose medium grain rice

12 oz light brown sugar

3 pinch of nutmeg (approx. 1/4 tsp)

Hand held pastry cutters allow you to cut the dragon fruit & banana into small pieces without squishing it. You can retain it's unique look and fexture.
These hand held pastry cutters are perfect for processing the banana & dragon fruit.


  1. Place the Calrose rice into the strainer that sits inside of a bowl. Place it under running water and strain. Repeat 2 more times. Set aside to drain.

  2. Rinse the dragon fruit under water. Place on a cutting board and cut in half lenthwise. Using a tablespoon, scoop the pulp out of the fruit skins. You just want the white flesh, you don't need to go as deep as the pink inner lining. Place the pulp in a bowl.

  3. Using a pastry cutter or a knife cut the fruit up, using the side of the bowl, until it is in nice small pieces. You want to still be able to make out the fruit without having large pieces to chew. You want the pieces small enough that they make up the sauce. You don't want to smush it with the back of the spoon and make it unidentifiable.

  4. Process the banana in the same fashion. You don't want it to be pureed smooth. You still want to see little yellow pieces of banana throughout your rice pudding.

  5. Add the prepared banana, dragon fruit, 2 cups of water and 12 oz of light brown sugar to a medium sized pot. Place over a medium heat and bring to a medium boil. Reduce the heat to a simmer and cook for an additional 15 minutes, covered.

  6. In the second medium sized pot add 32 oz water and 1 oz coconut milk. Bring pot to a boil, covered. Reduce the heat to the lowest setting possible, add the rinsed & drained Calrose rice. Stir the rice to ensure that it isn't stuck to the bottom of the pot. Cover and set a timer for 20 minutes.

  7. After 20 minutes, turn the rice heat off and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes, covered.

  8. To the fruit sauce, add 13 oz of coconut milk, 13 oz of water and 3 small pinches of ground nutmeg. Nutmeg has a way of getting stronger as it sits, so don't overdo it. You can always add a bit of extra once it's cooled. You can't remove it once it's in the sauce. Bring the sauce to a medium boil then reduce the heat to a slow simmer.

  9. Once the rice has rested 10 minutes, add it to the hot fruit sauce. Using a wire whisk, blend the 2 together being sure to break up any clumps of hot cooked rice. Empty the hot Banana, Dragon Fruit & Nutmeg Fruit Rice Pudding into a heat proof/food safe container and cover. Place it on a counter or wire rack to cool for 15 to 20 minutes.

  10. You can not place your rice pudding in the fridge to cool completely. It will keep for up to 2 weeks in the fridge, covered. Or, you may choose to portion and package some of it into freezer grade containers to enjoy at a later time. They can be frozen for months.

  11. Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips and tricks on making your very own fruit rice pudding. Enjoy!

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