Michel Roux Jr's rice pudding with banana and spice recipe
This recipe for me is all about childhood food memories, the rum gives it an adult kick and the banana crisps an extravagance well worth the effort.
Ingredients
- 1 l milk
- 75 g caster sugar
- 1 vanilla pod, split
- 2 cloves
- 2 sticks cinnamon
- 3 cardamom pods
- 0.5 tsp ground nutmeg
- 200 g pudding rice
- 4 bananas, peeled and cut into wedges
- 1 tbsp butter
- 1 tbsp light muscovado sugar
- 2 tbsp dark rum
- 1 x 200ml can of sweetened condensed milk
- 1 under-ripe banana
- 1 cup icing sugar for dusting
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Bring the milk to the boil with the caster sugar, split vanilla pod, cloves, cinnamon, cardamom and a little nutmeg.
- Sprinkle in the rice and stir. Simmer for 40 minutes, stirring occasionally to avoid sticking.
- Cover and leave to stand for at least 20 minutes.
- Pan fry the bananas with the butter and sugar. When lightly caramelised but still firm, pour in the rum and take off the heat.
- Fold the condensed milk into the rice.
- Serve the pudding in bowls with the banana on top.
- Decorate with banana crisps.
- For the banana crisps: peel an under-ripe banana and slice it as thinly as possible lengthways.
- Put the slices on a non-stick baking mat, dust with icing sugar and dry out in a low oven, 110C, until brown and crisp. These crisps can be kept in an airtight container for a couple of days.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
You might also like