Ingredients for Banana Rice Pudding Served With A Raspberry Coulis
- 4 cups whole milk
- 1 vanilla pod
- 1 cup Arborio rice
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup crème fraîche
- 2 tablespoons honey
- 2 ripe bananas
- 1 teaspoon brown sugar
- 2 cups fresh raspberries
- 1/4 cup icing sugar
- 1 tablespoon lemon juice
- 1/4 cup chopped nuts
- fresh mint sprigs
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How to Make Banana Rice Pudding Served With A Raspberry Coulis
- In a medium saucepan, combine 4 cups of whole milk and 1 vanilla pod, split lengthwise. Bring to a gentle boil over medium heat.
- Add 1 cup of Arborio rice and 1/2 cup of granulated sugar. Stir well to combine.
- Stir in 1/4 teaspoon of ground cinnamon.
- Grease a 2-quart ovenproof dish. Pour in the rice pudding mixture. Grease a small circle of parchment paper slightly larger than the dish's opening and place on top of the pudding to prevent a skin from forming.
- Bake in a preheated oven at 160°C (320°F) for 2 hours, or until the rice is cooked through and creamy.
- While the pudding bakes, prepare the raspberry coulis: Combine 2 cups of fresh raspberries, 1/4 cup of icing sugar, and 1 tablespoon of lemon juice in a food processor. Blend until smooth.
- Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Set aside.
- Once the pudding is baked, remove it from the oven and gently stir in 1/2 cup of crème fraîche.
- Mash 2 ripe bananas with a fork. Gently fold the mashed banana into the warm rice pudding.
- Stir in 2 tablespoons of honey and 1/4 cup of chopped nuts (such as pecans or walnuts).
- Transfer the pudding to individual ramekins. Sprinkle the top of each ramekin with 1 teaspoon of brown sugar.
- Place the ramekins under a preheated broiler for 1-2 minutes, or until the brown sugar is caramelized.
- Serve immediately, drizzled with the raspberry coulis and garnished with fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
506g
Fat
63g
Carbs
70g
