Creamy Rice Pudding With Caramelized Bananas

Name: Creamy Rice Pudding With Caramelized Bananas
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 3 cups milk; 1 cup heavy cream; 1 vanilla bean, split; 3/4 cup sugar, plus 6 Tbsp; 1 pinch salt; 1 cinnamon stick; 1 pinch of freshly grated nutmeg; 1/2 cup long-grain white rice; 2 large egg yolks; 3 tablespoons unsalted butter; 3 ripe but firm bananas; 1 teaspoon fresh lemon juice

Submitted by Chef mariajane

"Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream. So Delicious!!"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 6

ingredients

3 cups milk
1 cup heavy cream
1 vanilla bean, split
³⁄₄ cup sugar, plus 6 Tbsp
1 pinch salt
1 cinnamon stick
1 pinch of freshly grated nutmeg
¹⁄₂ cup long-grain white rice
2 large egg yolks
3 tablespoons unsalted butter
3 ripe but firm bananas
1 teaspoon fresh lemon juice

directions

In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon and nutmeg. Bring to a boil, then remove from heat and let steep, covered for 30 minutes.
Bring a small saucepan of water to a boil; add rice and blanch for 1-2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard the bean and cinnamon stick. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10-15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat; transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
When ready to serve, cut bananas into 1/2-inch thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cups sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2-3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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