Banana Rice Pudding Brûlée
Creamy banana rice pudding gets a crackly brûléed sugar top for a cozy spoonful with a little drama.
Prep: 10 · Cook: 35 · Total: 45 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (168 reviews)
INSPIRED BY
Rice pudding is a classic comfort dessert, and adding bananas plus a brûlée top gives it that spoon-and-crackly-sugar magic.
Story
If you have ripe bananas on the counter and you are tired of banana bread, this is your new move. The pudding cooks low and slow until it turns creamy, then the bananas melt right in and make it taste like a warm hug. The sugar topping is optional, but when you crack through it with a spoon it feels like a treat you would order out. Make it on a quiet night and stash a few ramekins in the fridge for tomorrow.
By Casey
Ingredients
- 1 cup short-grain rice (or Arborio)
- 3 cups whole milk
- 1 cup coconut milk (or more whole milk)
- 1/3 cup granulated sugar
- 1/2 tsp kosher salt
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 2 ripe bananas, mashed
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 2 to 3 tbsp granulated sugar, for brûlée topping
- Pinch of ground nutmeg (optional)
Instructions
- Rinse the rice under cool water until the water runs mostly clear, then drain well.
- In a medium saucepan, combine rice, whole milk, coconut milk, sugar, salt, and cinnamon. Bring to a gentle simmer over medium heat, stirring often.
- Reduce heat to low and cook 25 to 30 minutes, stirring frequently, until the rice is tender and the mixture is thick and creamy.
- Remove the cinnamon stick. Stir in mashed bananas. In a bowl, whisk egg yolks, then whisk in a ladle of hot pudding to temper. Pour back into the pot and cook 2 to 3 minutes, stirring, until glossy and slightly thicker.
- Turn off the heat. Stir in vanilla and butter. Spoon into shallow bowls or ramekins and chill 1 to 2 hours (or serve warm if you skip the brûlée top).
- Right before serving, sprinkle a thin, even layer of sugar over each portion and caramelize with a kitchen torch (or under a broiler for 1 to 3 minutes). Let the sugar set for 1 minute, then serve.
Chef Tips
- Stir often, especially near the end, rice pudding scorches easily.
- For the smoothest finish, mash bananas very well before adding.
- Use shallow dishes for easier caramelizing and more crackly topping per bite.
- If using the broiler, chill the pudding first so the top caramelizes before the custard overheats.
Cook's Notes
- **Rice choice:** Short-grain gives the creamiest texture, but medium-grain works too.
- **Tempering:** Do not skip tempering the yolks, it keeps the pudding silky instead of scrambled.
- **Topping timing:** Brûlée the sugar right before serving so it stays crisp.