Caramelized Banana Rice Pudding
Cook time
Total time
Rice pudding meets banana pudding with this Caramelized Banana Rice Pudding. Banana slices cooked in salted caramel served on top of a creamy rice pudding.
Serves: 8 servings
For the pudding
  • 1½ cups arborio rice
  • 3 cups water
  • 4 cinnamon sticks
  • 4 cups whole milk
  • ⅔ cup light brown sugar
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the caramelized bananas
  • 4 tablespoons unsalted butter
  • ½ cup light brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon coarse salt
  • 1 tablespoon bourbon or dark rum (optional)
  • 3 medium bananas, thinly sliced
  • ½ teaspoon vanilla extract
  • 1 cup crushed vanilla wafers
  1. Bring the water and salt to a boil. Stir in the rice, lower the heat, cover and cook until tender, about 20 minutes.
  2. In a separate pot, combine 3 cups milk, sugar, salt and cooked rice. Cook over medium heat, stirring often, until thick and creamy, about 15 to 20 minutes. Stir in the remaining milk, and beaten eggs. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Set aside.
  3. To make the caramelized bananas, melt the butter in a medium skillet. Add the brown sugar and whisk until smooth. Cook until bubbly, about 5 minutes. Whisk in the heavy cream and salt and cook for a minute or two longer. Add the sliced bananas and bourbon or rum (if using) and cook for a minute or two. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
  4. Divide the pudding (add a splash of milk if too thick) among 8 ramekins or dishes. Top with the caramel and bananas. Cover each with plastic wrap and chill (if you prefer it cold) or serve immediately. Finish off with crushed vanilla wafers right before serving. Enjoy!
Recipe by The Candid Appetite at