Japanese Banana Rice Pudding Food

JAPANESE BANANA RICE PUDDING

Steps:

• 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.

BANANA RICE PUDDING MADE EASY

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).

RICE PUDDING WITH FLAMING BANANAS

Steps:

• Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
• Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
• Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

BANANA RICE PUDDING

Steps:

• Mash bananas, then add lemon juice.
• Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
• Pour into baking dish and set in pan of water.
• Bake at 350 degF for about 35 minutes.
• Beat egg whites until stiff and add remaining sugar.
• Spread over pudding and bake about 15 minutes longer.

BANANA RICE PUDDING

Steps:

• In a bowl, combine rice and sugar and mix well.
• Cool completely, then fold in whipped cream and banana.
• Cover and refrigerate until ready to serve.
• Spoon into serving dishes and garnish with mint.

VIETNAMESE BANANA RICE PUDDING

Steps:

• Drain the Lychee.
• In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
• Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
• Add the rice and milk and mix thoroughly.
• Bring to a boil and simmer 10 more minutes. Serve warm.

CHILLED BANANA AND PISTACHIO RICE PUDDING

Steps:

• In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
• In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
• In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
• Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
• Garnish pudding with pistachios and serve with compote.

WENDY'S BANANA RICE PUDDING

Steps:

• Cook up rice using regular directions and then set aside.
• Mix rice, sweetened condensed milk, vanilla, cinnamon, nutmeg and banana. Mix well. Check to see if this is to your liking, add more vanilla or cinnamon depending on what you like.
• Spread mixture evenly in 9x13-inch pan and bake in a 350°F oven for 60 minutes.

JAPANESE BANANA RICE PUDDING

Steps:

• 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.

BANANA RICE PUDDING

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.