Rice Pudding With Flaming Bananas
Ingredients
- 2 cup whole milk
- 1/3 cup uncooked long-grain white rice
- 1 pinch salt
- 1/3 cup sugar, plus 1 tsp, divided
- 1 0.5 egg yolks
- 0.5 tsp pure vanilla extract
- 0.5 tsp ground cinnamon, divided
- 1 pinch grated nutmeg
- 0.5 cup heavy cream
- 1 tbsp dark rum
- 3 flour tortillas, for baskets
- 0.3 cup sugar mixed with 1 tsp cinnamon, for tortillas
- 4 tbsp unsalted butter, cubed
- 0.3 cup brown sugar
- 3 ripe bananas, peeled and sliced ¼ inch
- 1 tbsp banana liqueur
- 2 tbsp powdered sugar, for garnish
Instructions
- 1
In a saucepan over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes until the rice is tender. In a bowl, mix together ⅓ cup sugar, egg yolks, vanilla, ¼ teaspoon cinnamon, and nutmeg. Stir this into the cooked rice. Cook, stirring constantly, for about 4 minutes until the mixture thickens. Cool.
- 2
Whip the cream with 1 teaspoon sugar and the rum to soft peaks. Fold in the cooled rice mixture. Refrigerate for 1 hour.
- 3
Make the tortilla baskets: In a lightly buttered sauté pan, heat each tortilla and sprinkle both sides with cinnamon-sugar. While warm and pliable, press each tortilla into a bowl to form a basket shape. Hold in place until set. Repeat.
- 4
In a sauté pan, melt the butter. Stir in the brown sugar until dissolved. Add the remaining ¼ teaspoon cinnamon and the banana slices; sauté for 1 minute. Remove from heat, add the banana liqueur, then return to the burner and carefully flambé. Shake the pan for 30 seconds. Stir in the remaining cream; remove from heat.
- 5
Spoon the banana sauce in the center of each plate. Place a tortilla basket in the sauce. Fill the basket with the rice pudding and drizzle more banana sauce over the top. Dust with powdered sugar.