Fluffy banana rice puddings

Fluffy banana rice puddings


3 people made this

About this recipe: This lovely light milk pudding is sweetened with honey and bananas, which also add nutritional substance.

Brenda Houghton

Serves: 6 

  • 60 g (2¼ oz) short-grain pudding rice
  • 600 ml (1 pint) semi-skimmed milk
  • 3 tablespoons clear honey
  • 1 vanilla pod
  • 2 ripe bananas
  • Finely grated zest of ½ lemon
  • 2 egg whites
  • A pinch of freshly grated nutmeg

Prep:10min  ›  Cook:1hr45min  ›  Ready in:1hr55min 

  1. Place the rice in a saucepan with the milk, then stir in the honey and add the vanilla pod. Bring gently to the boil, then reduce the heat and cover. Simmer for 1 hour-1 hour 15 minutes, stirring occasionally to prevent it sticking, until the rice is soft and the mixture has thickened but is still sloppy.
  2. Meanwhile, heat the oven to 200°C (400°F, gas mark 6). Remove the vanilla pod from the rice. Peel the bananas and slice them thinly, then fold them into the rice with the lemon zest.
  3. In a clean, dry bowl, whisk the egg whites until soft peaks form. Fold them into the rice mixture, then spoon it into six 200 ml (7 fl oz) ramekins, or a 1.2 litre (2 pint) soufflé dish, and sprinkle with nutmeg.
  4. Place the ramekins or dish on a baking sheet and bake individual puddings for 10-12 minutes, or the large pudding for 25-30 minutes, until golden brown and well risen. Serve warm.

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