White chocolate and banana baked rice puddings

AT A GLANCE

  • Serves 6 people

  • 1.2 litres milk
  • 1 vanilla bean, split, seeds scraped
  • 100 gm short grain rice
  • 50 gm caster sugar
  • For greasing: butter
  • 3 bananas, coarsely chopped
  • 80 gm white chocolate, coarsely chopped
  • For dusting: freshly grated nutmeg
01   Preheat oven to 180C. Bring milk, vanilla bean and vanilla seeds to the boil in a saucepan over medium heat. Remove from heat, add rice and sugar, stir to combine, remove vanilla bean (discard) and set aside.
02   Divide banana and chocolate among 6 buttered 500ml baking dishes, pour over milk mixture, dust with nutmeg and bake until liquid is absorbed, rice is tender and a golden skin forms (1-1½ hours). Serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

View Full Site