Cranberry and banana rice pudding

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25min


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About this recipe: 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.

Norma MacMillan

Ingredients
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

Method
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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