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Rice Pudding With Flaming Bananas
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Quart Milk
/2 Cup Uncooked long−grain white rice; plus
Tablespoon Uncooked long−grain white rice
Pinch Salt
/2 Cup Sugar; plus
Tablespoon Sugar
Egg yolks
Teaspoon Pure vanilla extract
/4 Teaspoon Ground cinnamon
/8 Teaspoon Grated nutmeg
Cup Heavy cream
Tablespoon Dark rum
Flour tortillas; for baskets
/2 Cup Sugar; mixed with
Tablespoon Cinnamon
Tablespoon Butter; cubed into
/2 Cup Brown sugar
Bananas; peeled, and
Sliced into 1/4" slices
Tablespoon Banana Liqueur
Shaker of powdered sugar
/2 Fat; 3 Other Carbohydrates
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In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer
for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2
cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg.
When the rice is done, stir the sugar and egg mixture into the rice pot.
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 hand−held mixer, beat until soft peaks form. Fold in the cooled rice
mixture. Refrigerate for 1 hour. Make tortilla baskets: Heat a lightly
buttered saute pan, add tortilla and sprinkle with cinnamon sugar. When
tortilla is hot flip over and sprinkle the other side with cinnamon sugar.
Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over
the cup, placing the second cup over the tortilla to shape into a basket.
Repeat method for the remaining tortillas. Set aside until ready to
assemble. In a saute pan, melt the remaining butter. Stir in the brown
sugar, stirring until the sugar dissolves. Add the remaining cinnamon and
bananas. Saute 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 1/2 cup of cream
and remove from the heat. Spoon the banana sauce in the center of each
plate. Place the tortilla cup in the center of the sauce. Spoon the pudding
in the center of the cups and top with a little more banana sauce. Garnish
with powdered sugar and cinnamon sticks, if desired. This recipe yields 6
servings.
Rice Pudding With Flaming Bananas
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