Creamy Rice Pudding with Pistachios and Caramelized Bananas
This rice pudding gets its richness from coconut milk, not the usual eggs and cream. The bananas are also delicious served alone, or with ice cream or pound cake.
- 1 (14-ounce) can coconut milk Add to list
- 2 cups water Add to list
- 1/2 cup Arborio rice Add to list
- 1 vanilla bean, split open and seeds scraped out Add to list
- 1 teaspoon lemon zest Add to list
- 1/3 cup brown rice syrup Add to list
- 1/4 teaspoon salt Add to list
- 1 cinnamon stick (optional) Add to list
- 3 cardamom pods (optional) Add to list
- 2 teaspoons arrowroot powder Add to list
- 2 teaspoons cold water Add to list
- Pistachios, chopped Add to list
For the rice pudding
In a saucepan, place coconut milk, water, rice, vanilla bean and seeds, lemon zest, brown rice syrup, salt, cinnamon and cardamom. Bring to a boil. Reduce heat and let simmer, covered, for about 25 minutes or until rice is tender, stirring often.
Combine arrowroot with cold water. Slowly add to the rice mixture while stirring. Let simmer for a couple of minutes until it thickens. Remove from the heat. Set aside to cool. Pour into 4 to 5 individual bowls. Refrigerate until serving, or eat warm with the caramelized bananas.
Lightly toast pistachios in a dry pan over medium heat. Sprinkle over rice pudding and caramelized bananas just before serving.
For the Bananas
Cut bananas lengthwise and then cut in half. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top, cut side down. Cook undisturbed for 20 seconds, then add rum and orange zest. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce.
Recipe by, PCC Cooks instructor