Rice pudding with passionfruit, caramelised banana and lime

AT A GLANCE

  • Serves 8 people

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.

  • 50 gm medium-grain rice
  • 8 eggs
  • 4 egg yolks
  • 300 gm caster sugar
  • 1 tsp vanilla bean paste
  • 500 ml (2 cups) each milk and pouring cream
  • 440 gm (2 cups) caster sugar
  • 5 ripe bananas, peeled and thickly sliced diagonally
  • 7 limes, 4 segmented and juice of 3
  • 200 gm passionfruit pulp (from about 10 fruit)
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.

Topics:

VANILLA, BANANAS, LIMES, EGGS, MODERN AUSTRALIAN, SPRING, RICE, PASSIONFRUIT, DESSERT

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2014

Nov 2014

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