Creamy Rice Pudding With Caramelized Bananas Recipes

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CARAMELIZED RICE PUDDINGS



Caramelized Rice Puddings image

A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 4

Number Of Ingredients 8

3 cups whole milk
1/2 cup Arborio rice
1/2 vanilla bean, seeds scraped and reserved
3/4 cup heavy cream
1/4 cup cup granulated sugar and 1/4 teaspoon coarse salt
2 large egg yolks
Pinch of ground cinnamon, plus more for sprinkling
1/4 cup turbinado or other raw sugar

Steps:

  • Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
  • Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
  • Bake until almost set, 15 minutes. Let cool 10 minutes.
  • Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

CREAMY RICE PUDDING WITH CARAMELIZED BANANAS



Creamy Rice Pudding with Caramelized Bananas image

Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

3 cups milk
1 cup heavy cream
1 vanilla bean, split
3/4 cup plus 6 tablespoons sugar
Pinch of salt
1 cinnamon stick
Pinch of freshly grated nutmeg
1/2 cup long-grain white rice
2 large egg yolks
3 tablespoons butter
3 ripe but firm medium bananas
1 teaspoon freshly lemon juice

Steps:

  • In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon, and nutmeg. Bring to a boil, then remove from heat, and let steep, covered, for 30 minutes.
  • Bring a small saucepan of water to a boil; add rice, and blanch for 1 to 2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour.
  • In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat, transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
  • When ready to serve, cut bananas into 1/2-inch-thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cup sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.

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