JAPANESE BANANA RICE PUDDING
Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.
Provided by Cynthia
Categories World Cuisine Recipes Asian
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
- Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
- Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
- Stir whipped cream into rice pudding until well blended.
- Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 43.2 g, Cholesterol 128.3 mg, Fat 11.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 119.5 mg, Sugar 24.3 g
BANANA RICE PUDDING
Posted this recipe in response to a request. I have not made this pudding myself, but found it in "The Mennonite Treasury of Recipes".
Provided by Shar-on
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mash bananas, then add lemon juice.
- Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
- Pour into baking dish and set in pan of water.
- Bake at 350 degF for about 35 minutes.
- Beat egg whites until stiff and add remaining sugar.
- Spread over pudding and bake about 15 minutes longer.
BANANA RICE PUDDING
THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.
Nutrition Facts : Calories 431 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 17mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA RICE PUDDING MADE EASY
In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.
Provided by DukeOfDudly
Categories Dessert
Time 45m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add all the ingredients into a medium saucepan.
- Set to medium-high heat.
- Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
- Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
- when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
- allow to cool for 4-5 minutes or chill for 30 minutes.
- Share and Enjoy! :).
Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8
BANANA RICE PUDDING
Make and share this Banana Rice Pudding recipe from Food.com.
Provided by Marie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine rice and sugar and mix well.
- Cool completely, then fold in whipped cream and banana.
- Cover and refrigerate until ready to serve.
- Spoon into serving dishes and garnish with mint.
Nutrition Facts : Calories 447, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.7, Carbohydrate 76.5, Fiber 2, Sugar 41.6, Protein 3.8
BANANA RICE PUDDING TREATS
These bite-size treats are made with a dollop of perfumy jasmine rice set upon a vanilla cookie-crumb base that is coated with chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Line a 2-inch muffin tin with paper liners. Combine rice, milk, vanilla bean and scrapings, and salt in a medium saucepan; bring to a simmer over medium-low heat. Cook, stirring occasionally, until rice is tender and most but not all of the liquid has been absorbed, 15 to 18 minutes.
- Add banana and sugar; cook, stirring constantly, 2 minutes. Stir in egg yolk and 4 tablespoons butter. Transfer to a large bowl; discard vanilla bean. Cover with plastic; refrigerate 2 hours or up to 2 days.
- Meanwhile, pulse vanilla wafers in a food processor, and transfer to a small bowl. Add remaining 2 tablespoons butter, and toss well. Press 1 teaspoon mixture into each prepared muffin cup. Pour on chocolate to cover; refrigerate 30 minutes.
- Remove cookie-crumb crusts from liners, and place on serving plates. Top each with 1 tablespoon pudding, and serve.
VIETNAMESE BANANA RICE PUDDING
Haven't made this yet, but it looks good as well as easy. Great when you have leftover rice. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Drain the Lychee.
- In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
- Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
- Add the rice and milk and mix thoroughly.
- Bring to a boil and simmer 10 more minutes. Serve warm.
Nutrition Facts : Calories 823.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 2.5, Sodium 78, Carbohydrate 180, Fiber 9.6, Sugar 64.7, Protein 17.7
BANANA RICE PUDDING RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- In medium sauce pan combine all ingredients Bring mixture to a boil and immediately reduce heat to a simmer Stir constantly and cook until rice is tender and mixture is creamy, approximately 30 minutes. Add some water if more liquid is required. Before serving remove cardamom pods and cinnamon stick.
BANANA PUDDING I
This is a recipe that's been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!
Provided by Sara Crenshaw
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
- Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.
Nutrition Facts : Calories 665.8 calories, Carbohydrate 91.1 g, Cholesterol 505.4 mg, Fat 28.2 g, Fiber 2.7 g, Protein 13.9 g, SaturatedFat 10.9 g, Sodium 381.8 mg, Sugar 46.3 g
CREAMY RICE PUDDING WITH CARAMELIZED BANANAS
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- 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 to 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 bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, 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 to 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 cup 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 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
EASY BANANA PUDDING
I got this recipe from a friend and it is so easy to make and so good! I get a lot of compliments when I make it and everyone always goes back for seconds.
Provided by cnpick05
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Do pudding as on the box.
- 5 minutes later add the coolwhip and milk.
- Layer, cookies, bananas and pudding in a bowl or dish.
- That's it!
- Let set in refrigerater until chilled.
Nutrition Facts : Calories 789.4, Fat 27.1, SaturatedFat 15.1, Cholesterol 23.9, Sodium 674.4, Carbohydrate 131.2, Fiber 3.2, Sugar 82.5, Protein 9.3
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