Time 49m Yield 4 Number Of Ingredients 9 Steps:
Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it. Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat. Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes. Stir whipped cream into rice pudding until well blended. Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.
Time 45m Yield 4 Cups, 4 serving(s) Number Of Ingredients 5 Steps:
Add all the ingredients into a medium saucepan. Set to medium-high heat. Allow mixture to come to a low boil while stirring occasionally for about 10 minutes. Once mixture thickens, turn to medium heat and stir continously for about 5 minutes. when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes. allow to cool for 4-5 minutes or chill for 30 minutes. Share and Enjoy! :).
Time 1h5m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Mash bananas, then add lemon juice. Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice. Pour into baking dish and set in pan of water. Bake at 350 degF for about 35 minutes. Beat egg whites until stiff and add remaining sugar. Spread over pudding and bake about 15 minutes longer.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.
Number Of Ingredients 7 Steps:
In medium sauce pan combine all ingredients Bring mixture to a boil and immediately reduce heat to a simmer Stir constantly and cook until rice is tender and mixture is creamy, approximately 30 minutes. Add some water if more liquid is required. Before serving remove cardamom pods and cinnamon stick.
Time 4h40m Yield 8 servings, 1/2 cup each Number Of Ingredients 7 Steps:
Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover. Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled. Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.
Number Of Ingredients 12 Steps:
In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon, and nutmeg. Bring to a boil, then remove from heat, and let steep, covered, for 30 minutes. Bring a small saucepan of water to a boil; add rice, and blanch for 1 to 2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour. In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat, transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days. When ready to serve, cut bananas into 1/2-inch-thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cup sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
Yield Serves 6 Number Of Ingredients 13 Steps:
In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain. In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse. In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes. Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days. Garnish pudding with pistachios and serve with compote.
Yield Makes 16 Number Of Ingredients 10 Steps:
Line a 2-inch muffin tin with paper liners. Combine rice, milk, vanilla bean and scrapings, and salt in a medium saucepan; bring to a simmer over medium-low heat. Cook, stirring occasionally, until rice is tender and most but not all of the liquid has been absorbed, 15 to 18 minutes. Add banana and sugar; cook, stirring constantly, 2 minutes. Stir in egg yolk and 4 tablespoons butter. Transfer to a large bowl; discard vanilla bean. Cover with plastic; refrigerate 2 hours or up to 2 days. Meanwhile, pulse vanilla wafers in a food processor, and transfer to a small bowl. Add remaining 2 tablespoons butter, and toss well. Press 1 teaspoon mixture into each prepared muffin cup. Pour on chocolate to cover; refrigerate 30 minutes. Remove cookie-crumb crusts from liners, and place on serving plates. Top each with 1 tablespoon pudding, and serve.
Time 35m Yield 9 servings. Number Of Ingredients 8 Steps:
In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
