Toffee Banana White Chocolate Rice Pudding w/ Candied Almonds

Toffee Banana White Chocolate Rice Pudding w/ Candied Almonds

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Although there appear to be a lot of components to this dish, the caramelized bananas, candied almonds, and toffee sauce can easily be made all while the rice pudding cooks, using only one pan.
Ingredients
  • FOR THE RICE PUDDING:
  • 1 C. Short Grain Rice(I like to use Arborio or Calrose)
  • 3½ C. Whole Milk
  • ½ Vanilla Bean
  • 2 Egg Yolks
  • ¼ C. Sugar
  • Pinch of Coarse Salt
  • ½ C. Heavy Cream
  • ¾ C. White Chocolate, chopped(I use chips)
  • FOR THE CANDIED ALMONDS:
  • ½ C. Sliced Almonds
  • 1½ T. Sugar
  • FOR THE CARAMELIZED BANANAS:
  • 1 just-ripe Banana
  • 2 T. Sugar
  • FOR THE TOFFEE SAUCE:
  • ½ c. Brown Sugar(packed)
  • ½ C,. Heavy Cream
  • Large pinch Coarse Salt
  • 2 T. Butter
Instructions
  1. FOR THE RICE PUDDING:
  2. Add the rice, whole milk, and vanilla bean(with seeds scraped out and added)to a large saucepan.
  3. Bring to a boil, reduce the heat to medium, and cover with a lid. Let simmer for 20-25 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender with just a slight bite.
  4. While the pudding is cooking, whisk together the egg yolks, sugar, salt, and heavy cream until smooth and creamy, Add the white chocolate chips.
  5. When the rice is cooked, pour the mixture into the saucepan and stir constantly until the pudding reaches a boil and thickens. The white chocolate should be completely melted and the mixture should be thick and creamy. Remove from heat. Remove the vanilla bean.
  6. Serve in bowls with toffee sauce, candied almonds, and caramelized bananas on top.
  7. FOR THE CANDIED ALMONDS:
  8. Place the sliced almonds and sugar in a smaller frying pan, stir together with a silicone spatula and place on medium/high heat. When the sugar starts to melt, toss the almonds and sugar about the pan constantly until all of the sugar is melted and has caramelized around the almonds. Remove from heat and place almonds on a non-stick mat in a thin layer so that as many as possible are not touching. Let cool.
  9. FOR THE BANANAS:
  10. Cut the banana into ⅓" rounds. Toss with the sugar so that each round is completely coated.
  11. Using the same pan that was used for the almonds, place it on medium high heat. Place the bananas in a single layer in the frying pan. Let cook, undisturbed, until you see the sugar on the bottoms of the bananas caramelizing(this should take 2-4 minutes). Flip each banana over and let caramelize on the other side. This will take about 30 seconds. When all the bananas have caramelized on both sides, slide out of the pan onto a non-stick mat.
  12. FOR THE TOFFEE SAUCE:
  13. Using the same pan used for the bananas, add the brown sugar, cream, salt, and butter.
  14. Place on medium high heat and bring to a boil. Lower heat slightly and let simmer for 2 minutes. Sauce should be creamy, smooth, and golden brown.
  15. Remove from heat and let cool slightly.

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