A rum-spiked bananas Foster topping makes this traditional dessert completely decadent.
Bananas Foster Rice Pudding
Makes 8 servings
Ingredients
- 2¼ cups water
- 1½ cups jasmine rice
- ½ cup granulated sugar
- ¼ cup plus 1 tablespoon unsalted butter, divided
- 1¼ teaspoons kosher salt, divided
- 1 teaspoon ground cinnamon
- 3 cups whole milk
- 1⅔ cups plus ¼ cup heavy whipping cream, divided
- 1¼ teaspoons vanilla extract, divided
- ½ cup firmly packed light brown sugar
- 3 tablespoons spiced rum
- 2 ripe bananas, sliced crosswise about ¼ inch thick
- ½ cup chopped toasted walnuts
Instructions
- In a medium stockpot, bring 2¼ cups water, rice, granulated sugar, 1 tablespoon butter, 1 teaspoon salt, and cinnamon to a boil over medium-high heat. Reduce heat to medium; cover and simmer until rice is tender and water is absorbed, 10 to 11 minutes.
- Stir milk and 1⅔ cups cream into rice mixture, and bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring frequently, until thickened and creamy, 20 to 22 minutes. Remove from heat, and stir in 1 teaspoon vanilla.
- Meanwhile, in a medium skillet, melt remaining ¼ cup butter over medium heat. Add brown sugar, rum, remaining ¼ cup cream, and remaining ¼ teaspoon salt; cook, stirring constantly, until sugar dissolves and bubbles form around edges of pan, about 2 minutes. (Do not boil.) Add bananas, and cook, stirring frequently, until bananas are heated through and bubbles form around edges of pan, about 3 minutes. (Do not boil.) Remove from heat, and stir in remaining ¼ teaspoon vanilla. Serve pudding with sauce and walnuts.
