Caramel & Banana Rice Pudding
By not-recognized
Published on 10 January 2017
A contemporary take on a traditional family favourite, this caramel and banana rice pudding doesn’t need much sugar but it's still rich and satisfying, getting extra sweetness from the bananas and mellow caramel flavours.Time and servings
1 hr 50 minsTotal time
4Servings
5 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 50 g of pudding rice
- 600 ml of whole milk
- 50 g of caster sugar
- 2 bananas
Method
Step 1
Place the sugar in a pan along with 100ml of water. Heat gently, stirring until the sugar has dissolved. Bring to the boil and then boil rapidly, without stirring, until the sugar starts to turn golden brown and caramelise.Step 2
Take the pan off the heat and quickly add some of the milk. The mixture will hiss and spit at this stage, so be careful.Step 3
Add the remaining milk and return to the heat, stirring until the caramel has dissolved into the milk.Step 4
Add the rice and bring to the boil, then pour into an oven proof dish, ensuring you scrape in all the rice from the pan. Slice the bananas and add them to the dish before placing in the preheated oven for 30 minutes.Step 5
Stir the mixture, then return to the oven for 1 hour. Can be served hot or cold.