Fluffy Rice Pudding with Bananas
1 hour 40 minutes
Served warm, these puddings will cheer you up during the long winter months, but they are just as good served chilled.
Elaine Russell
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Ingredients
Serves: 8
- 1/3 cup (70g) short-grain rice
- 2 1/2 cups (625ml) low-fat milk
- 2 tablespoons honey
- 1 vanilla bean
- 2 ripe bananas
- finely grated zest of 1/2 lemon
- 2 medium egg whites
- pinch of grated nutmeg
Directions
Preparation:10min ›
Cook:1hour30min ›
Ready in:1hour40min
- Place the rice in a saucepan with the milk, then stir in the honey and add the vanilla bean. Bring gently to the boil, then reduce the heat and cover. Simmer for 1 to 1 1/4 hours, stirring occasionally to prevent sticking, until the rice is soft and the mixture has thickened but is still wet.
- Preheat the oven to 200 degrees C. Lightly grease eight 150ml ramekins.
- Remove the vanilla bean from the rice. Peel the bananas and slice thinly, then fold into the rice with the lemon zest.
- In a clean, dry bowl, whisk the egg whites until soft peaks form. Fold into the rice mixture, then spoon into the ramekins and sprinkle with nutmeg.
- Place the ramekins on a baking tray and bake for about 10 minutes or until golden brown and well risen. Serve warm.
