Creamy rice pudding with caramelized bananas-martha stewa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Milk |
| 1 | cup | Heavy cream |
| 1 | Vanilla bean, split | |
| 6 | tablespoons | Sugar, plus 3/4 C |
| Pinch of salt | ||
| 1 | Cinnamon stick | |
| 1 | Whole nutmeg | |
| ½ | cup | Long-grain white rice |
| 2 | Egg yolks | |
| 3 | tablespoons | Butter |
| 3 | Ripe but firm medium bananas | |
| 1 | teaspoon | Lemon juice |
Directions
1. In a medium saucepan, combine 1 C of milk, the cream, vanilla bean, 6 T sugar, salt, cinnamon, and a few gratings of nutmeg. Bring to a boil, then remove from heat and let stand, covered, for 30 minutes.
2. Bring a small saucepan of water to a boil, add rice, and blanch for 1 to 2 minutes. Drain and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean and stir them into the mixture; discard bean and cinnamon. Stir in blanched rice and cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour.
3. In a small bowl, whisk together egg yolks and remaining milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 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 2½ to 3 hours or until cold. Pudding will keep, refrigerated, for up to 3 days. 4. When ready to serve, cut bananas into ½ inch-thick diagonal slices. Melt remaining 2 T butter over medium heat in a heavy skillet. Stir in remaining ¾ C sugar and lemon juice and cook, carefully swirling pan until a golden carmel forms. Add bananas and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
Martha Stewart Living/Sept./94 Put together by Di Pahl & <gg> Submitted By MICHAEL ORCHEKOWSKI On 11-07-94