A pudding with pinch of nutmeg!
This lovely white rice pudding is sweetened with honey and bananas. Served warm, these puddings will cheer you up during the long winter months, but they are just as good served chilled.
Preparation time 10 mins Cooking time 1 1/2 hours Makes 8
Ingredients :
1/3 cup (70 g) short-grain rice
2 1/2 cups (625 ml) low-fat milk
2 tbsp honey
1 vanilla bean
2 ripe bananas
finely grated zest of half lemon
2 medium egg whites
pinch of grated nutmeg
Preparation :
1 Place the rice in a saucepan with the milk, then stir in the honey and add the vanilla bean. Bring gently to the boil, then reduce the heat and cover. Simmer for 1-11/4 hours,stirring occasionally to prevent sticking, until the rice is soft and the mixture has thickened but is still wet.
2 Preheat the oven to 200℃. Remove the vanilla bean from the rice. Peel the bananas and slice thinly, then fold into the rice with the lemon zest.
3 In a clean, dry bowl, whisk the egg whites until soft peaks form. Fold into the rice mixture, then spoon into eight 150 ml ramekins and sprinkle with nutmeg.
4 Place the ramekins on the baking tray and bake for about 10 minutes or until golden brown and well risen. Serve warm.
Some more ideas...
Replace the lemon zest with the zest of 1/2 small orange, and use a cinnamon stick instead of the vanilla.
If you prefer, you can make the pudding in one large dish. Use a 1.25 litre souffle dish and bake for 25-30 minutes.
Health points :
1 One of nature's sweetest (and virtually fat-free) treats, the banana offers a healthy helping of potassium along with valuable B vitamins and vitamin C.
A healthy and delicious pudding to enjoy..
Comments
Post a Comment