Banana Rice Pudding Recipe 415

JAPANESE BANANA RICE PUDDING

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.

BANANA RICE PUDDING RECIPE - (4.1/5)

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 RICE PUDDING

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

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.

BANANA RICE PUDDING MADE EASY

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! :).

RICE PUDDING WITH FLAMING BANANAS

Steps:

• 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.

CREAMY RICE PUDDING WITH CARAMELIZED BANANAS

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.

CREAMY COCONUT-BANANA RICE PUDDING

Steps:

• Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
• Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
• Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.

BANANA RICE PUDDING TREATS

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.