Creamy Rice Pudding With Caramelized Bananas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 3 cups milk
• 1 cup heavy cream
• 1 vanilla bean, split
• 3/4 cup sugar, plus 6 tbsp
• 1 pinch salt
• 1 cinnamon stick
• 1 pinch of freshly grated nutmeg
• 1/2 cup long-grain rice
• 2 large egg yolks
• 3 tablespoons unsalted butter
• 3 ripe but firm bananas
• 1 teaspoon fresh lemon juice

Recipe

• 1 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.
• 2 bring a small saucepan of water to a boil; add rice and blanch for 1-2 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 the bean and cinnamon stick. stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
• 3 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, 10-15 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.
• 4 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 cups 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, 2-3 minutes. transfer pudding to individual dishes, top with hot bananas, and serve immediately.