Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 12 Times
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Coconut Rice Pudding with Fried Bananas
Cookbook
When I was in Barcelona, I went to a restaurant that served nothing but desserts. Serving sizes were small, so you could try three or four different dishes, sort of like dessert tapas. This approach is great after a light meal, especially for desserts that are best eaten slowly and savored, like rice pudding. My version of rice pudding contrasts the velvety texture of the pudding with raisins, coconut, dried mango, and fried bananas, so the texture keeps changing.
Yield : 8 SERVINGS
Ingredients
- 1 cup jasmine rice
- 2 cups whole milk
- 2 cups coconut milk
- ½ cup packed light brown sugar
- ¼ teaspoon ground cardamom
- 4 teaspoon ground ginger
- 1 cinnamon stick
- One 2-inch piece ginger peeled and finely chopped
- 1 lemongrass stalk tough outer leaves removed, finely chopped
- ½ teaspoon salt
- 1 vanilla bean
- ¼ cup dark raisins
- 2 tablespoons finely shredded unsweetened coconut
- ¼ cup diced dried mango
- 1 cup whipping cream
- Toasted coconut flakes
- Fried Bananas
FRIED BANANAS
- ¼ cup rice flour
- ½ cup sugar
- 2 teaspoons salt
- ¼ cups coconut milk
- ¼ cup coconut rum
- ¼ teaspoon baking soda
- 1 vanilla bean
- 3 cups canola oil
- 12 baby bananas or 4 regular-size bananas cut 1 inch thick on the bias
- 1 cup finely shredded unsweetened coconut
Directions
1. Place the rice in a fine mesh sieve and rinse under cold running water for 15 minutes to remove excess starch.
2. Combine the milk, coconut milk, brown sugar, cardamom, ground ginger, cinnamon stick, fresh ginger, lemongrass, salt, and rice in a medium saucepan. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the pan. Add the vanilla bean. Bring the mixture to a boil. Reduce the heat, cover, and simmer until rice is tender, about 20 minutes.
3. Remove from the heat and transfer the rice mixture to a bowl. Remove and discard the cinnamon stick and vanilla bean. Add the raisins, coconut, and mango and mix to combine. Set aside to cool.
4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form. Fold the whipped cream into the rice pudding until creamy. Divide the pudding evenly among eight ramekins and garnish with the toasted coconut flakes. Serve with the fried bananas.
For The Fried Bananas
1. Combine the rice flour, sugar, salt, coconut milk, rum, and baking soda in a medium bowl. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the bowl. Discard the vanilla bean. Let the batter sit at room temperature for 30 minutes.
2. Heat the canola oil to 350°F in a deep pot.
3. While the oil is heating, peel the bananas and dip them into the batter to coat. When the oil is hot enough, add the bananas and fry until golden brown, about 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain excess oil. Immediately sprinkle with coconut.
© 2009 Marcus Samuelsson
Nutritional Information
Nutrients per serving
Nutritional information includes 1/2 teaspoon of toasted coconut per serving to be used as garnish.
823 kcal
13 % daily value
13 % daily value
5 % daily value
634 mg
78 mg
8 g
41 g
4 g
76 g
47 mg
823 mg
29 g
56 g
23 % daily value
