SERVES:

4-6

INGREDIENTS:

4 cups milk (whole or 2 %)

loosely packed 1/2 cup light brown sugar

1 cup uncooked medium grain white rice

1 large egg

1/2 tsp ground cinnamon

1 tsp vanilla

3 - 4 ripe bananas, peeled and sliced (see hints below)

3 Tbs butter

1/3 cup light brown sugar 

1/4 tsp ground cinnamon

1/2 tsp vanilla

4 tbs rum (careful near the open flame!)

whipped cream for serving

PROCEDURE:

To make the rice pudding, add 4 cups of regular or 2% milk to a deep, heavy bottomed stainless steel pot and add a loosely packed 1/2 cup light brown sugar and bring it up to a simmer.

And then, just as it does come to a simmer, stir in 1 cup of medium grain white rice and adjust the heat so it stays at a gentle simmer and gently cook that along without the lid on top....it'll take about 20 - 25 minutes for the rice to be soft to the tooth and continue to stir occasionally.

At some point, you'll want to whisk 1 large egg with 1/2 tsp ground cinnamon and 1 tsp vanilla extract.

Once the rice is soft to the tooth, add a little ladle of the hot milk to the beaten egg, to temper the egg, and then add that to the pot, stir it in and cook it along for a minute or two to cook the egg and thicken up.

Then transfer that to a large shallow baking dish and cool it down completely in the fridge. (cover after cooling if not eating right away)

To make the bananas Foster, melt 3 Tbs of butter with 1/3 cup light brown sugar and 1/4 tsp ground cinnamon.

Add 3 -4 peeled and sliced bananas and cook those for a minute and add 1/2 tsp vanilla extract.

Then remove the pan away from the heat and add about 4 Tbs of rum and then tip the pan so the rum is exposed to the flame, let that catch fire and burn off and turn the heat off.

Serve rice pudding in bowls with warm bananas Foster and whipped cream or ice cream.

 

HINTS:

This makes enough bananas Foster for 4 - 6 servings -- which may not be enough for all of the rice pudding.

You can use light or dark brown sugar and light or dark rum.