Japanese Banana Rice Pudding
From raymond sokolov's against the grain, this rich pudding adapts well to the inclusion of pretty much anything you can imagine:
Recipe Summary Japanese Banana Rice Pudding
Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.Ingredients | Quinoa Rice Pudding2 bananas1 tablespoon white sugar1 cup milk1 cup cooked short-grain white rice2 egg yolks3 tablespoons white sugar2 tablespoons butter, melted1 pinch salt½ cup whipped creamDirectionsSlice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.Stir whipped cream into rice pudding until well blended.Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.I use spray whipped cream. Its easier and takes less time.Info | Quinoa Rice Puddingprep:
10 mins
cook:
24 mins
additional:
15 mins
total:
49 mins
Servings:
4
Yield:
2 cups
TAG : Japanese Banana Rice PuddingWorld Cuisine Recipes, Asian,
