After a BBQ, enjoy this cooled pie as a delicious dessert. It is light, fluffy, and not filling.
| Prep Time: | 10 mins |
| Cook Time: | 24 mins |
| Additional Time: | 15 mins |
| Total Time: | 49 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 2 bananas
- 1 tablespoon white sugar
- 1 cup milk
- 1 cup cooked short-grain white rice
- 2 egg yolks
- 3 tablespoons white sugar
- 2 tablespoons butter, melted
- 1 pinch salt
- ½ cup whipped cream
Instructions
- Slice 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.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 120 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I was shopping at a grocery store that didn’t carry short grained rice so I was stuck with long grained. I like that this is supposed to be what Japanese people like. My new son in law is Japanese. I’m serving it for Sunday lunch’s dessert. It’s delicious and not too sweet. He’ll say it’s perfect no matter what because he’s so polite!! Lol
I added vanilla and cinnamon. It is delish!
Cook the rice with coconut oil and added coconut flakes nothing to compare to but tastes awesome
I didn’t have the right coconut milk to make the whipped topping, and I didn’t brown the bananas for sauce. It was still pretty yummy. My grandparents and my mother always made rice puddings so I’m a big fan of it.
I don’t understand why so few people tried it, it is just awesome! Did not change anything, added a few drops of vanilla extract (don’t know why, I’m always doing this). Tried both hot and cold, it could not be better.
I make this for guests at the BNB and it’s always a hit. It’s great as is, but when we have dairy free folks I will use coconut cream instead of milk and cream and coconut oil I place of butter. I also cut the banana thicker (1/2 inch) for frying to help keep the shape. Extra banana is always a plus.
Loved this stuff.. I like mine cold so that how I serve this. I think it tasted wonderful even before adding the cream at the end.. caramelized bananas on top.. yum