Caramelized Banana Rice Pudding
I grew up eating a lot of arroz con leche, but it was just the basic cinnamon kind. Now as an adult I venture out to different flavors. Like this Caramelized Banana Rice Pudding. It’s rice pudding all grown up. Think banana pudding, banana’s foster and rice pudding all rolled into one delicious dessert. Make a big batch and keep it in the fridge because this one just gets better the longer it sits. It also feeds a crowd, which is always a plus.
Start the week off right by making a quick batch of this rice pudding. Keep a few ready to go in the fridge so you can just grab a treat after a long day of work. Or if you’re having unexpected guests over for dinner, you’ll have a dessert ready in the fridge.
Caramelized Banana Rice Pudding
Rice pudding meets banana pudding with this Caramelized Banana Rice Pudding. Banana slices cooked in salted caramel served on top of a creamy rice pudding.
Servings: 8
Equipment
- Saucepan
- Pot
- Skillet
Ingredients
Pudding:
- 1 1/2 cups arborio rice
- 3 cups water
- 4 cinnamon sticks
- 4 cups whole milk
- 2/3 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 large eggs beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Caramelized Bananas:
- 4 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon coarse salt
- 1 tablespoon bourbon or dark rum optional
- 3 medium bananas thinly sliced
- 1/2 teaspoon vanilla extract
- 1 cup crushed vanilla wafers
Instructions
- Bring the water and salt to a boil. Stir in the rice, lower the heat, cover and cook until tender, about 20 minutes.
- In a separate pot, combine 3 cups milk, sugar, salt and cooked rice. Cook over medium heat, stirring often, until thick and creamy, about 15 to 20 minutes. Stir in the remaining milk, and beaten eggs. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Set aside.
- To make the caramelized bananas, melt the butter in a medium skillet. Add the brown sugar and whisk until smooth. Cook until bubbly, about 5 minutes. Whisk in the heavy cream and salt and cook for a minute or two longer. Add the sliced bananas and bourbon or rum (if using) and cook for a minute or two. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
- Divide the pudding (add a splash of milk if too thick) among 8 ramekins or dishes. Top with the caramel and bananas. Cover each with plastic wrap and chill (if you prefer it cold) or serve immediately. Finish off with crushed vanilla wafers right before serving. Enjoy!
