Rice and Banana Pudding - Desserts
Title: Rice and banana pudding
Cook Time: 50 minutes
Level: Easy
Serving: 6
The origin of the pudding dates back to Roman times, became very popular during the Middle Ages as it was enjoyed in Lent, and around the seventh century popularized this dish Flan comes from the French word meaning custard pie or flat object.
Ingredients:
- 3 bananas
- 1/2 cup rice
- 4 eggs
- 1 lt. milk
- 1 tbsp. butter
- 200 gr. + 2 tbsp. sugar
- 2 tbsp. vanilla
- 1 tsp. cinnamon
For lemon sauce:
- 20 cc. lemon juice
- Grated zest of 1 lemon
- 3 tbsp. apricot jam
- 200 gr. sugar
- 200 cc. water
- 1/2 glass of Grand Marnier
Directions:
Boil the milk over low heat with the 200 gr. sugar and rice. Stir constantly with wooden spoon until the rice is cooked. Let warm and pour into a bowl.
Whisk the eggs and incorporate, add vanilla and cinnamon.
Crush the bananas and sprinkle with lemon juice. Add them to unite with the preparation and spoonbill.
Grease one mold (can also use individual ramekins) and sprinkle with sugar. Dumping preparation. cooking water bath for 50 minutes in moderate oven. Remove, allow to heat strong and unmold.
To make lemon sauce, place sugar in a saucepan and cover with lemon juice, zest and water. Bring to high heat until mixture begins to thicken and take a golden color. Incorporate flavor with jam and Grand Marnier.
Personal Suggestion: The Grand Marnier comes from the Grand Champagne, France, is made with bitter orange peel type curacao, macerated in brandy or Cognac, the best grapes grown in that region. If you do not have on hand this liqueur, you can substitute with brandy.
