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Categories:
short grain rice milk brown sugar bananas eggs butter cinnamon lemon zest salt vanilla bean brown sugar
Viewed: 52 - Published at: 5 years agoIngredients
- 250 g short-grain rice (or risotto rice such as arborio)
- 1 liter milk (or replace 250ml by cream)
- 100 g brown sugar
- 4 small ripe bananas
- 3 eggs (separate)
- 50 g butter
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 dash salt
- 1/2 vanilla bean
- 3 tablespoons brown sugar, for coating
Method
- Slice vanilla bean in half lengthwise and scrape out seeds.
- Bring milk and if using cream to a boil and add rice and vanilla seeds.
- Reduce heat, cover pot and let rice steam until soft (about 20minutes).
- Separate eggs and beat egg whites with a dash of salt until firm.
- Mix butter, sugar until creamy.
- Add egg yolks, cinnamon and lemon zest. Mix again.
- Cut bananas in 5mm slices/rounds.
- Add rice and mix until "batter" is homogeneous.
- Incorporate beaten egg whites slowly.
- Butter a casserole or a cake pan and pour in half of the rice batter. Spread mixture evenly.
- Cover rice batter with banana slices and cover with the other half of rice batter. Spread evenly.
- Sprinkle with 3 tablespoons brown sugar.
- Let bake at 175°C for about 25-30 minutes until a golden brown crust has formed.
- Enjoy!
