Japanese Banana Rice Pudding

Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.

INGRIDIENT

2 bananas

1 tablespoon white sugar

1 cup milk

1 cup cooked short-grain white rice

2 egg yolks

3 tablespoons white sugar

2 tablespoons butter, melted

1 pinch salt

½ cup whipped cream

DIRECTION

Step: 1

Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.

Step: 2

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.

Step: 3

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.

Step: 4

Stir whipped cream into rice pudding until well blended.

Step: 5

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.