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.
Ingredients
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Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
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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.
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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.
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Stir whipped cream into rice pudding until well blended.
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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.
Per Serving: 287 calories; protein 5.4g; carbohydrates 43.2g; fat 11.2g; cholesterol 128.3mg; sodium 119.5mg. I use spray whipped cream. Its easier and takes less time.