Creamy Rice Pudding With Caramelized Bananas

  1. In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon and nutmeg.
  2. Bring to a boil, then remove from heat and let steep, covered for 30 minutes.
  3. Bring a small saucepan of water to a boil; add rice and blanch for 1-2 minutes.
  4. Drain, and set aside.
  5. Remove vanilla bean and cinnamon stick from milk mixture.
  6. Scrape seeds from bean, and stir them back into the mixture; discard the bean and cinnamon stick.
  7. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
  8. In a small bowl, whisk together egg yolks and remaining 2 cups milk.
  9. Add to rice mixture, stirring well.
  10. Cook over medium heat, stirring constantly, until thickened, 10-15 minutes.
  11. Do not allow to boil.
  12. Add 1 tablespoon butter, and stir until melted.
  13. Remove pudding from heat; transfer to a bowl, and let cool slightly.
  14. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold.
  15. Pudding will keep, refrigerated, for up to 3 days.
  16. When ready to serve, cut bananas into 1/2-inch thick diagonal slices.
  17. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet.
  18. Stir in remaining 3/4 cups sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms.
  19. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2-3 minutes.
  20. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.

milk, heavy cream, vanilla bean, sugar, salt, cinnamon, nutmeg, longgrain white rice, egg yolks, unsalted butter, bananas, lemon juice

Taken from www.food.com/recipe/creamy-rice-pudding-with-caramelized-bananas-416146 (may not work)

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