Rice Pudding with Flaming Bananas

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Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
2 hr 30 min
Prep
15 min
Inactive
1 hr 30 min
Cook
45 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 quart milk
  • 1/2 cup uncooked long-grain white rice, plus 2 tablespoons
  • Pinch salt
  • 1/2 cup sugar, plus 1 tablespoon
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 3/4 cup heavy cream
  • 2 tablespoons dark rum
  • 6 tablespoons butter, diced
  • 1/3 cup light brown sugar
  • 4 small bananas, peeled and sliced 1/4-inch-thick
  • 2 tablespoons banana liqueur
  • Confectioners' sugar, for garnish
  • Ground cinnamon, for garnish
  • Cinnamon sticks, for garnish

Directions

Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.

Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.

Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

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Newest Ratings and Reviews

Read all 6 reviews

  • on September 13, 2010

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    Once the rice was finished and I added the egg yolk mixture, I thought this was the best rice recipe ever but I went ahead and added the whipped cream mixture but will leave it out the next time..as I didn't think it needed it..I wanted to make this recipe to use up my bananas..the banana sauce is rich and I'm gonna try it on the rice to see if my daughter will eat the rice pudding because she's not a fan, but if you love rice pudding, there's no need for it either and it just adds extra calories.

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  • on February 22, 2010

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    I just made it today....it was really really REALLY good...my kids loved it. I will make it for friends next week. Thanks

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  • on June 06, 2008

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    I hate raisins, but if you like them, just throw some in. This was really VERY good. Probably the best rice pudding I've ever made.

    people found this review Helpful.
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