How to Make Nigella Rice Pudding Cake

Japanese Banana Rice Pudding

If you are making this cake all in one hit, you must allow the rice pudding to cool completely.

Recipe Summary Japanese Banana Rice Pudding

Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.

Ingredients | Nigella Rice Pudding Cake

2 bananas

1 tablespoon white sugar

1 cup milk

1 cup cooked short-grain white rice

2 egg yolks

3 tablespoons white sugar

2 tablespoons butter, melted

1 pinch salt

½ cup whipped cream

Directions

Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.

Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.

Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.

Stir whipped cream into rice pudding until well blended.

Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

I use spray whipped cream. Its easier and takes less time.

Info | Nigella Rice Pudding Cake

prep: 10 mins cook: 24 mins additional: 15 mins total: 49 mins Servings: 4 Yield: 2 cups

TAG : Japanese Banana Rice Pudding

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