Instant Pot Directions:

1. Place rice, water, coconut milk beverage, cornstarch, cinnamon, cardamom, and agave nectar in the container of an Instant Pot. Stir with a whisk until smooth.
2. Place lid on the Instant Pot and push the “rice” setting.
3. When Instant Pot setting is done, remove rice pudding from container and chill until cool (about 1 hour).
4. Mash 2 of the bananas with a masher and stir into rice pudding.
5. Slice remaining bananas.
6. To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
7. Serve immediately.

Stove-top Cooking Directions:

1. Place the rice and water in a pot, cover, and cook for 30 minutes, stirring occasionally. Drain off any extra water.
2. Meanwhile, in a medium bowl, whisk together the coconut milk and cornstarch with a wire whisk until smooth.
3. When the rice has cooked for 30 minutes, add the coconut milk mixture, cinnamon, cardamom, and agave syrup, and continue to cook, stirring occasionally, for 15 minutes, until the mixture has thickened into the consistency of porridge and the rice is tender.
4. Mash 2 of the bananas with a masher and stir into rice pudding.
5. Slice remaining bananas.
6. To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
7. Serve immediately.