RICE PUDDING WITH FLAMING BANANAS

Rice Pudding with Flaming Bananas image

Provided by Emeril Lagasse

Categories dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

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1 quart milk
1/2 cup uncooked long-grain white rice, plus 2 tablespoons
Pinch salt
1/2 cup sugar, plus 1 tablespoon
2 egg yolks
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3/4 cup heavy cream
2 tablespoons dark rum
6 tablespoons butter, diced
1/3 cup light brown sugar
4 small bananas, peeled and sliced 1/4-inch-thick
2 tablespoons banana liqueur
Confectioners' sugar, for garnish
Ground cinnamon, for garnish
Cinnamon sticks, for garnish

Steps:

Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.