Baked Coconut Milk Rice Pudding with Salted Caramel Bananas & Lime
What you need
- [ ] 400ml canned coconut milk
- [ ] 150g Traditional arborio rice (Gallo)
- [ ] 2 stalks lemongrass
- [ ] 1 tsp vanilla extract
- [ ] 2 firm but ripe bananas
- [ ] 1 large lime - peel removed & cut in thin strips
- [ ] 300ml full fat milk
- [ ] 100g caster sugar
- [ ] 20g unsalted butter
Proposed by: Paul Gayler
How to prepare:
Pre-heat oven to 150c.
Using a heavy kitchen knife, bash the lemongrass all over without cutting it.
Place the rice in a lightly greased, ovenproof dish, and cover with the coconut milk and full fat milk. Add the vanilla, lemongrass and 80g of the sugar, and mix to combine.
Cover the dish with 2 layers of foil, and place in the oven to cook for 1½ – 2 hours, or until the rice is tender.
While the rice is cooking prepare the bananas by peeling them and cutting each into 2.5cm slices diagonally.
Heat a non-stick frying pan, add the butter and banana slices and fry gently for 2-3 minutes until then are lightly coloured, then add the remaining sugar and cook together until the sugar caramelises and the bananas are beautifully golden and caramelised. Season the bananas lightly with a sprinkling of sea salt.
Once the rice is cooked, remove the lemongrass, top with the caramelised bananas and thin strips of lime peel, and serve.