My Husband always has to buy a bunch of banana’s when he goes to the supermarket. I usually wouldn’t have a problem with this however our climate isn’t very kind to banana’s. It takes about 1 day for them to start showing brown spots and a few more days before the Husband says that there is no way he is going to touch them. We have to literally buy them at their greenest so by the time he goes to eat one it’s yellow. One brown spot and he turns green *roll eyes*
This in turn leaves me with plenty of banana’s to bake with and I wanted to try something different this time. Rice pudding is a huge favourite with our family. My Nanna always makes it and funnily enough my Husband makes it exactly the same. For a variant on the “old favorite” I decided to use banana’s.
Banana Rice Pudding
4 Cups of Coconut Milk (you can use cows milk)
½ Cup of Uncooked Long Grain Rice
¼ Cup of Butter or Margarine
3 Beaten Eggs
½ Cup of Sugar
2 Mashed Bananas
1 teaspoon of Vanilla
Pinch of Salt
In a heavy, medium saucepan bring 2 cups Milk & uncooked Rice to a boil, reduce heat, cover & simmer over very low heat for about 15 minutes or until the rice is tender.
Remove from heat, stir in Butter or Margarine till melted.
In a large mixing bowl add Eggs, rest of Milk, Sugar, Vanilla, Mashed Bananas & pinch of Salt.
Gradually stir in Rice mixture into the Egg mixture.
Pour into a large baking dish.
Bake at 165 degrees for 30 – 34 minutes.
Stir well, top with Nutmeg and bake for another 15 minutes.
Server dish warm or cold.
~ Enjoy ~