Yield: 6 servings
|½ cup||uncooked long-grain white rice; plus|
|2.00 tablespoon||uncooked long-grain white rice|
|½ cup||sugar; plus|
|1.00 teaspoon||pure vanilla extract|
|¾ teaspoon||ground cinnamon|
|⅛ teaspoon||grated nutmeg|
|1.00 cup||heavy cream|
|2.00 tablespoon||dark rum|
|6.00||flour tortillas; for baskets|
|½ cup||sugar; mixed with|
|9.00 tablespoon||butter; cubed into|
|½ cup||brown sugar|
|6.00||bananas; peeled, and|
|1||sliced into 1/4 slices|
|2.00 tablespoon||banana liqueur|
|1||shaker of powdered sugar|
In a saucepan, over medium heat, combine the milk, rice, and salt.
Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine ½ cup of the sugar, the egg yolks, vanilla, ¼ teaspoon cinnamon, and nutmeg. When the rice is done, stir the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together ½ cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture.
Refrigerate for 1 hour. Make tortilla baskets: Heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar.
When tortilla is hot flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble. In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining ½ cup of cream and remove from the heat. Spoon the banana sauce in the center of each plate. Place the tortilla cup in the center of the sauce.
Spoon the pudding in the center of the cups and top with a little more banana sauce. Garnish with powdered sugar and cinnamon sticks, if desired. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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