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Creamy Rice Pudding with Toffee Bananas

A creamy rice pudding made with dairy or nut milk, topped with slices of soft banana in a hot toffee sauce.

Creamy Rice Pudding with Toffee Bananas


COMFORT FOOD


Winter is all about comfort food. I know November is supposed to be autumn but it really feels like winter and all I want is filling, hearty meals

It's funny how our body wants food like this when it starts to get chilly outside. It's warm indoors, but it doesn't stop those cravings.

One of my favourite puddings (apart from anything with custard) is rice pudding.

My mum always made rice pudding when I was growing up and there's nothing like homemade rice pudding. 


NO SKIN RICE PUDDING


As far as I am concerned, rice pudding has to be made in a pot or in the microwave and not baked.

And the reason for this?

Skin on the top of rice pudding. I can't think of anything worse. Of course you may disagree.

In my world, rice pudding should always be rich and creamy and never have a skin.

TOFFEE BANANAS


I usually make rice pudding with a little bit of sugar and lots of freshly ground nutmeg, but today I'm bringing you something altogether more luxurious.

This time I made the rice the same way as usual, but added some ginger instead of nutmeg and topped the rice with soft slices of banana in a hot toffee sauce.

Just glorious!

I made this dish with whole milk for my wee boy as he really needs the calories (he is growing so quickly and runs everywhere), but I use dairy free milk my husband and I.

It's rather fab too, just not as rich.

The toffee sauce is simple to make in a pan by heating water and sugar in a pan, then adding some butter or dairy-free spread.

It really takes this rice pudding to another level.




Creamy Rice Pudding with Toffee Bananas in a green bowl on a red tartan tablecloth

WHAT YOU NEED TO MAKE CREAMY RICE PUDDING WITH TOFFEE BANANAS


  • Pudding rice (you could also use arborio rice)
  • Milk (regular or dairy-free)
  • Sugar
  • Vanilla 
  • Extract
  • Ground ginger
  • Bananas
  • Butter (regular or dairy-free)


a close up of arborio rice

WHAT IS PUDDING RICE?


The rice used to make rice pudding is usually named pudding rice.

Pudding rice is a short grained rice that contains starch for a sticky finish that results in creamy soft rice pudding.

If you can't find pudding rice or another basic short-grained rice, you can use arborio rice, which is used to make risotto or sushi rice, both give a soft creamy finish.


SHOULD I RINSE THE RICE BEFORE COOKING?


Use pudding rice straight from the packing without rinsing. The same applies if you use another short grained rice or risotto (arborio) rice.

If you wash the rice, you risk washing away the starch, which is what makes the rice creamy.


Close up of Creamy Rice Pudding topped with Toffee Bananas



MY RICE PUDDING IS TOO THICK



If you're rice pudding is too thick, it's easy to remedy, just add some more milk.

Stir it gently until the milk is well-combined.


MY RICE PUDDING IS TOO RUNNY


Rice pudding should be thick and creamy and the rice should be soft.

If the rice is still too hard (has too much bite), it needs to cook longer and as it cooks the consistency will thicken.

If the rice is soft, but the mixture is still too runny, let it cool a little as the mixture will thicken as it cools.


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CAN I KEEP LEFTOVER RICE PUDDING?


It's best to eat rice pudding on the day it's made.

If you do have leftover rice pudding you want to cool the rice as quickly as possible so bacteria doesn't grow.

Remove the rice from the pot and pour into a bowl, where it will cool quicker.

You want to have it cool, covered and in the fridge within an hour.

DON'T KEEP RICE FOR LONGER THAN ONE DAY IN THE FRIDGE BEFORE REHEATING!



Creamy Rice Pudding with Boozy Berry Compote



MORE RICE PUDDING DISHES TO TRY




COMPOTE TO SERVE WITH RICE PUDDING




also try - Rich Sticky Toffee Pudding

Creamy Rice Pudding with Toffee Bananas


Creamy Rice Pudding with Toffee Bananas
Yield: 4-6
Author:
Prep time: 5 MCook time: 25 MTotal time: 30 M
A creamy rice pudding made with dairy or nut milk, topped with slices of soft banana in a hot toffee sauce.

Ingredients:

  • 150g/ 3/4 cup pudding rice
  • 1½ pint/3 1/2 cups milk (dairy, soya or nut)
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • a generous pinch of ground ginger (optional)
  • 60g/ 1/3 cup caster sugar (for the toffee sauce)
  • 2 tbsp hot water
  • 3 bananas, peeled and sliced
  • 2 tsp butter or dairy free spread

Instructions:

  1. Pour the rice into a large pan, along with the milk and sugar. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 20 – 30 minutes. Make sure you stir it regularly, so it doesn't stick. Stir in the vanilla.
  2. Heat the sugar and water in a pan, until it forms a caramel, don’t stir the mixture, just leave it to develop.
  3. When the caramel is golden, add the butter (or dairy free spread) to the pan and heat for another couple of minutes, then add the banana slices to the pan, shaking to coat them well.
  4. Serve the rice pudding in bowls topped with the bananas in toffee sauce.
  5. Enjoy!

Notes:

It's best to eat rice pudding on the day it's made. If you do have leftover rice pudding you want to cool the rice as quickly as possible so bacteria doesn't grow.

Remove the rice from the pot and pour into a bowl, where it will cool quicker. You want to have it cool, covered and in the fridge within an hour. Only keep in the fridge for 1 day before reheating. After that, discard any rice pudding left.

If your rice pudding is too thick, add some more milk and stir well to combine.
If your rice pudding is too runny, cook for a little longer and then leave to cool. It will thicken as it starts to cool.
Calories
333.48
Fat (grams)
5.94
Sat. Fat (grams)
3.64
Carbs (grams)
64.10
Fiber (grams)
2.45
Net carbs
61.65
Sugar (grams)
44.60
Protein (grams)
8.04
Sodium (milligrams)
103.12
Cholesterol (grams)
19.73
rice pudding, vegan rice pudding, vegetarian rice pudding, sweet rice, pudding rice, how to cook rice pudding, pudding, dessert
dessert
Scottish, vegan
Created using The Recipes Generator

16 comments

  1. toffee bananas sound like such a good idea! thanks for sharing

    Abigail Alice x

    ReplyDelete
  2. We do love rice pudding; it's one of my daughter's favourite comfort food.
    Thanks for sharing.
    Love

    ReplyDelete
  3. I'm not sure puddings get much better than this; especially at this time of year. A big bowl full of this right now is just what I need!

    ReplyDelete
  4. I was thinking of rice pudding today. Your recipe looks delicious.x

    ReplyDelete
  5. The toffee bananas look incredible.

    ReplyDelete
  6. I love rice pudding but unlike you I quite like baking it and am happy with a skin (the only time I can tolerate a milk skin). However I don't make it often. My mum tells me that if you make it on the stovetop it is creamed rice but I don't know if that is a widely held view!

    ReplyDelete
    Replies
    1. Oh god no, I hate skin on it. I suppose it could be called creamed rice. We've always called it rice pudding.

      Delete
  7. I love banana anything so this is a real winner in my book. You know I am the same with rice pudding, I love it but it must be made in a pan I hate the skin on it when it bakes. I grew up on it made in the oven and never liked it until I tried it as an adult in a pan and loved it!

    ReplyDelete
    Replies
    1. I am with you there, has to be made in a pan and creamy. No skin EVER!

      Delete

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