AT A GLANCE
A childhood favourite, rice pudding is wonderful paired with pretty much any fruit. Here the flavours of the tropics are front and centre, swimming in a wonderfully rich caramel sauce.
|01||Preheat oven to 160C. Cook rice in a large saucepan of boiling water for 10 minutes, then drain and set aside. Whisk eggs, yolks, sugar and vanilla in a bowl to combine, then mix in milk and cream. Add rice and pour into a 3-litre oven dish and bake until custard sets (55 minutes to 1 hour).|
|02||Scatter sugar in a wide heavy-based saucepan and place over medium heat, swirling pan if necessary, until sugar melts and turns a golden caramel (6-8 minutes). Remove from heat, add bananas and lime juice, swirl pan to coat, then add passionfruit and lime segments, swirl to coat again and serve spooned over warm rice pudding.|