Creamy Spiced Risotto Pudding with Caramelized Bananas
I would think about adding more spices here like cardamom, cloves, star anise, etc I don’t think you could go wrong with any.
Ingredients:
100 g risotto rice
1 cinnamon stick
1 tsp ground cinnamon
1 can coconut milk
1/4 cup honey, maple syrup, brown sugar
1 banana
50 g cane sugar
1 tsp vanilla
2 tbsp butter
Flaky salt for garnish
Instructions:
In a saucepan, cover the risotto rice and bring to a boil with the cinnamon stick for about 20 minutes until cooked, but still has a bite. Remember to stir the rice occasionally so it doesn’t stick to the pan.
Add the coconut milk to the pan and simmer for about 10-15 minutes or until the rice comes to a “pudding consistency” where it’s come together but still pourable. Add your sweetener and ground spices. I would recommend starting small and adding more as needed. Feel free to add more than what the recipe calls for if needed. Remove from heat and fish out the cinnamon stick.
Start the caramelized banana by slicing the banana. Place the sugar in a saucepan and turn on a medium-high heat. The sugar will begin to melt/ crystalize after about 2 minutes. At this point, remove it from the heat and add in the butter and vanilla. Stir and bring back onto a medium heat. Place the bananas into the saucepan. Let them cook until they have a golden brown color on the bottom. Flip and bring the other side to a golden brown color.
Assemble by placing the risotto pudding into a bowl, topping with the bananas, and drizzling with some of the buttery caramelized mixture. Finish with flaky salt and enjoy!
