Creamy Rice Pudding with Pistachios and Caramelized Bananas | PCC Natural Markets

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Creamy Rice Pudding with Pistachios and Caramelized Bananas

Serves: 4

2.8
Your rating: None (5 votes)
Your rating: None (5 votes)

This rice pudding gets its richness from coconut milk, not the usual eggs and cream. The bananas are also delicious served alone, or with ice cream or pound cake.

Ingredients

Rice pudding

Caramelized bananas

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

For the rice pudding

In a saucepan, place coconut milk, water, rice, vanilla bean and seeds, lemon zest, brown rice syrup, salt, cinnamon and cardamom. Bring to a boil. Reduce heat and let simmer, covered, for about 25 minutes or until rice is tender, stirring often.

Combine arrowroot with cold water. Slowly add to the rice mixture while stirring. Let simmer for a couple of minutes until it thickens. Remove from the heat. Set aside to cool. Pour into 4 to 5 individual bowls. Refrigerate until serving, or eat warm with the caramelized bananas.

Lightly toast pistachios in a dry pan over medium heat. Sprinkle over rice pudding and caramelized bananas just before serving.

For the Bananas

Cut bananas lengthwise and then cut in half. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay banana slices on top, cut side down. Cook undisturbed for 20 seconds, then add rum and orange zest. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce.

Recipe by Birgitte Antonsen , PCC Cooks instructor

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