Japanese Banana Rice Pudding

Recipe View Prepare the caramelized banana topping: Slice 1/2 of one banana into thin rounds and gently toss with 1 tablespoon of sugar. Set aside. (5 minutes)

Recipe View Cook the banana base: Roughly chop the remaining 1 1/2 bananas. Place in a skillet over medium heat. Stir and mash the bananas until they are heated through, slightly browned, and begin to clump together, about 5 to 10 minutes. Remove from heat and set aside. (10 minutes)

Recipe View Create the rice pudding: In a medium saucepan, whisk together the milk, cooked rice, egg yolks, 3 tablespoons of sugar, melted butter, and salt. Cook over low heat, stirring constantly, until the mixture slightly thickens and is steamy, about 2 to 3 minutes. Be careful not to boil. (3 minutes)

Recipe View Combine banana and pudding: Stir the mashed bananas into the rice pudding until well blended and heated through. Remove from heat and refrigerate the rice pudding until slightly cooled, at least 15 minutes. (15 minutes)

Recipe View Fold in whipped cream: Gently fold the whipped cream into the rice pudding until well combined. (2 minutes)

Recipe View Caramelize the banana topping: Heat a small skillet over medium heat. Cook and stir the sugared banana slices until the sugar has melted and caramelized, about 2 to 4 minutes per side. Watch carefully to prevent burning. (4 minutes)

Recipe View Serve: Spoon the rice pudding into individual bowls. Top with the caramelized banana slices and serve immediately, either warm or chilled.