Banana Rice Pudding Recipes

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

BANANA RICE PUDDING

Steps:

• Mash bananas, then add lemon juice.
• Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
• Pour into baking dish and set in pan of water.
• Bake at 350 degF for about 35 minutes.
• Beat egg whites until stiff and add remaining sugar.
• Spread over pudding and bake about 15 minutes longer.

BANANA RICE PUDDING

Steps:

• In a bowl, combine rice and sugar and mix well.
• Cool completely, then fold in whipped cream and banana.
• Cover and refrigerate until ready to serve.
• Spoon into serving dishes and garnish with mint.

BANANA RICE PUDDING

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

BANANA RICE PUDDING RECIPE - (4.1/5)

Steps:

• In medium sauce pan combine all ingredients Bring mixture to a boil and immediately reduce heat to a simmer Stir constantly and cook until rice is tender and mixture is creamy, approximately 30 minutes. Add some water if more liquid is required. Before serving remove cardamom pods and cinnamon stick.

JAPANESE BANANA RICE PUDDING

Steps:

• Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
• Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
• Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
• Stir whipped cream into rice pudding until well blended.
• Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

BANANA RICE PUDDING MADE EASY

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).

CREAMY COCONUT-BANANA RICE PUDDING

Steps:

• Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
• Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
• Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.