I remember vividly the first time I made rice pudding at home. The milk boiled over and the bottom of my pot burned, in spite of constant stirring. So I wasn’t much of a rice pudding fan. But that’s changed ever since I’ve come up with this recipe: no milk, no stirring, no burning! Every time I cook rice, I make sure to boil some extra to make banana rice pudding! *
This recipe is part of the series ‘3x ode to the banana’. Feel like trying out another banana based recipe? Check out the ‘Fat little banana pancakes‘ and ‘Banana and Nutella nice cream‘.
Banana rice pudding
Boil the rice in salt water according to the cooking instructions. I usually take about half a coffee cup of lose rice and add two full cups of water.
If you’re cooking the rice in a pouch, soak the raisins in some lukewarm water.
Add the banana to a bowl and squash with a fork. Keep stirring and squashing until you’re left with a liquid mush, with as little chunks as possible. Mix the lemon juice into the mush.
If you’re using loose rice: once it’s cooked, add a little bit of water (about three table spoons) and stir the raisins into it. Let it simmer for another minute or so. The raisins will soak up the added moisture and they’ll get nice and soft. They’ll also add some extra flavour to the rice.
If you’re cooking the rice in a pouch: take it out of the water and let it soak. Drain the soaked raisins.
Add the rice and the raisins to the banana mush. Stir and add cinnamon to taste.
Done! It’s delicious both warm and cold.
* If you have some boiled rice left over after a meal, you can use this to make this rice pudding. Heat the rice in the microwave oven and stir it into the banana mush. Heated rice will take on the banana’s flavour better and will make everything creamier. If you don’t heat the rice, you’ll just be eating cold rice with some banana. 🙂
** You can always skip the raisins, if you’re not a fan.
Tip: It’s best not to use sticky rice, because it’ll be harder to mix with the banana.
Tip: If you have some exotic herbs and spices in your spice rack, cardamom adds a delicious touch.
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Michael can’t decide on whether this is a main course or a dessert. But he says it doesn’t really matter, because it’s delicious either way. Cinnamon or cardamom are a necessary addition, he thinks, as it might be a little bland without them.
Michael’s tip: Add some chopped almonds, they match perfectly!
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Have fun cooking and… bon appétit! 🙂