Prep 15 mins
Cook 45 mins
This looks so beautiful and delicious! We had this (sans liqueuer) the other day -- we had a wedding shower and wanted something different. Recipe courtesy Of Emeril Lagasse. Inactive prep time 1 hour and 30 minutes.
- 1 quart milk
- 1⁄2 cup uncooked long-grain white rice
- 2 tablespoons uncooked long-grain white rice
- 1 pinch salt
- 1⁄2 cup sugar
- 1 tablespoon sugar
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon fresh grated nutmeg
- 3⁄4 cup heavy cream
- 2 tablespoons dark rum
- 6 tablespoons butter, diced
- 1⁄3 cup light brown sugar
- 4 small bananas, peeled and sliced 1/4-inch thick
- 2 tablespoons banana liqueur
- confectioners' sugar
- ground cinnamon
- cinnamon stick
- Combine the milk, rice and salt in saucepan over medium heat.
- Cook at a low simmer, stirring frequently, until the rice is tender, 35-40 minutes.
- In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg.
- Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until mixture thickens.
- Remove from heat and let cool.
- Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
- Using a handheld mixer, beat until soft peaks form.
- Fold into the cooked rice mixture.
- Refrigerate for 1 hour.
- Melt the butter in a skillet over medium-high heat.
- Stir in the brown sugar, stirring until the sugar dissolves.
- Add the remining cinnamon and the bananas.
- Cook for 1 minute.
- Remove the pan from the heat and add the liqueur.
- Place the pan back over the heat and flame the liqueur.
- Shaking the pan constantly, cook for 30 seconds.
- Stir in the remaining 1/4 cup cream and remove from the heat.
- Spoon the banana sauce in each of 4 bowls.
- Spoon the pudding into the bowls and top with a little more banana sauce.
- Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.