Back in the day my mom used to make rice pudding for dessert all the time, and even though the name totally freaked me out I still loved it. Chock full of plump raisins, nuts and cinnamon it was pretty much the quintessential comfort dessert. ‘Specially when there was a mound of vanilla ice cream on top – Lord help me if I can’t get enough vanilla ice cream. That’s where life is y’all!
Truth be told, I had never really made rice pudding from scratch before this. Is it just me or does the word “pudding” seem to mean either a highly difficult dish OR the stuff in the package? Like there’s no in between…but you guys? This is TOTALLY in between those two and ever since has come out perfectly every time. PLUS you know those black bananas that we all have lying around?
Yeah. You. I’m talking to you – you know who you are!
Yep, those black bananas are good for more than just banana bread now. I think we can all up our black banana repertoire these days, and I don’t just mean by freezing them for smoothie fodder. NOPE. It’s all about the rice pudding now guys – and I would encourage you to eat it for breakfast, lunch and dinner. You know, balanced diet and all.
BANANA PECAN COCONUT CREAM RICE PUDDING
Adapted from Smitten Kitchen’s Arroz Con Leche
- 1 cup long-grain white rice
- 4 cups water
- 1 egg
- 3 cups milk
- 1 15-oz can coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- seeds from one vanilla bean
- 1 cup chopped toasted pecans
- 2 cups very finely mashed banana (I actually put mine in a food processor just to make it really smooth)
Bring the rice, water, and vanilla bean to a boil on high heat. When it starts to boil, decrease the temperature to medium-low and cook until the liquid is almost gone.
While rice is cooking, whisk together the egg, milk, banana, salt and coconut milk. Add the egg mixture to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency about 25 to 35 minutes. When the pudding is the consistency you want, remove from the heat and let it cool on a countertop for about 30 minutes, then chill in the refrigerator until completely cooled. Serve cold topped with chopped toasted pecans!
Y’all, this is so decadent that – dare I say it? – you may not even NEED ice cream. TRUTH!