Today's recipe is for a stovetop version of rice pudding with coconut milk and bananas, served with an optional topping of toasted coconut flakes.
1 can coconut milk
1 cup regular medium grain white rice
1/2 cup firmly packed light brown sugar
3/4-1 cup sweetened coconut flakes
1 large egg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
2 large-3 medium size ripe bananas
Add milk to the can of coconut milk until you have 4 cups, and then add that to a deep, heavy bottomed stainless steel pot and add 1 cup regular medium grain white rice and 1/2 cup of firmly packed light brown sugar, and stir that in.
As soon as it comes to a simmer, adjust the heat so it is just simmering along. It'll take about 20 minutes cook.
Next, place a large heavy bottomed pan on the stovetop, turn the heat to medium and add 3/4 to 1 cup sweetened coconut flakes, and stir those around regularly until they're lightly browned, and take them out of the pan to cool.
At some point you need to crack a large egg into a small mixing bowl and add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1 teaspoon vanilla extract, and whisk it up.
Stir the rice occasionally as it's cooking along, and also take a minute to mash 2 large or 3 medium-size ripe bananas.
Once the rice is nice and soft to the tooth, add a ladle of the hot milk mixture to the beaten egg to temper the egg. Whisk that together and add the egg back to the pot.
Stir that in and cook it along for a minute to cook the egg, then add the mashed bananas. Stir those in and turn the heat off.
Chill that down in a large shallow container in the fridge, and then serve it up with the toasted coconut flakes over the top.