Recipe for Banana Rice Pudding
Ingredients
- 60 gm / 2¼ oz short-grain pudding rice
- 600 ml / 1 pint skimmed milk
- 3 tablespoons clear honey
- 1 vanilla pod
- 2 ripe bananas
- ½ lemon, finely grated zest
- 2 egg whites
- a pinch of freshly grated nutmeg
Cooking Directions
Place the rice in a saucepan with the milk.
Stir in the honey and add the vanilla pod, bring gently to the boil.
Reduce the heat and cover, simmer for 1 hour to 1 hour 15 minutes, stirring occasionally to prevent it sticking, until the rice is soft and the mixture has thickened but is still sloppy.
Meanwhile, heat the oven to 200ºC / 400ºF.
Remove the vanilla pod from the rice.
Peel the bananas and slice them thinly, then fold then into the rice with the lemon zest.
In a clean, dry bowl, whisk the egg whites until soft peaks form.
Fold egg whites into the rice mixture.
Spoon the rice mixture into six 200 ml / 7 fl oz ramekins, or a 1.2 litre / 2 pint soufflé dish, and sprinkle with nutmeg.
Place the ramekins or dish on a baking sheet and bake individual puddings for 10-12 minutes, or the large pudding foe 25-30 minutes,
until golden brown and well risen.Serve warm.
Banana Rice Pudding Photos
by Pak101.com (few years ago!) / 1056 views