Rice Pudding With Flaming Bananas

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 quart milk
• 1/2 cup uncooked long-grain rice
• 2 tablespoons uncooked long-grain rice
• 1 pinch salt
• 1/2 cup sugar
• 1 tablespoon sugar
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh grated nutmeg
• 3/4 cup heavy cream
• 2 tablespoons dark rum
• 6 tablespoons butter, diced
• 1/3 cup light brown sugar
• 4 small bananas, peeled and sliced 1/4-inch thick
• 2 tablespoons banana liqueur
• confectioners' sugar
• ground cinnamon
• cinnamon stick

Recipe

• 1 combine the milk, rice and salt in saucepan over medium heat.
• 2 cook at a low simmer, stirring frequently, until the rice is tender, 35-40 minutes.
• 3 in a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg.
• 4 add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until mixture thickens.
• 5 remove from heat and let cool.
• 6 mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
• 7 using a handheld mixer, beat until soft peaks form.
• 8 fold into the cooked rice mixture.
• 9 refrigerate for 1 hour.
• 10 melt the butter in a skillet over medium-high heat.
• 11 stir in the brown sugar, stirring until the sugar dissolves.
• 12 add the remining cinnamon and the bananas.
• 13 cook for 1 minute.
• 14 remove the pan from the heat and add the liqueur.
• 15 place the pan back over the heat and flame the liqueur.
• 16 shaking the pan constantly, cook for 30 seconds.
• 17 stir in the remaining 1/4 cup cream and remove from the heat.
• 18 spoon the banana sauce in each of 4 bowls.
• 19 spoon the pudding into the bowls and top with a little more banana sauce.
• 20 garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.