Cranberry and banana rice pudding

    This could really be called a sweet risotto as it uses risotto rice. The starchy grains are ideal as they create a creamy-textured milk pudding in less than 20 minutes. Rather than sweetening it with lots of sugar, it is simmered with dried bananas and cranberries, both of which add natural sweetness.

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    Serves: 4 

    • 1 litre (1¾ pints) semi-skimmed milk
    • 140 g (5 oz) risotto rice
    • 1 vanilla pod, split open in half
    • 30 g (1 oz) light muscovado sugar
    • 55 g (2 oz) dried cranberries
    • 55 g (2 oz) small dried bananas, sliced
    • scented geranium leaves to decorate (optional)
    • To serve
    • berry coulis or other fruit coulis

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Pour the milk into a heavy-based saucepan and add the rice, vanilla pod, sugar, cranberries and bananas. Stir to mix. Bring to the boil over a moderate heat, stirring constantly, then turn the heat down so the mixture is gently simmering. Cook, stirring frequently, for 15 minutes or until the pudding has a creamy consistency and the rice is tender.
    2. Remove the vanilla pod from the pudding. Spoon the rice pudding into the centre of large flat soup plates. Drizzle with a few spoonfuls of the coulis and decorate with scented geranium leaves, if liked. Serve the remainder of the coulis separately.

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