Banana-Coconut Rice Pudding With Walnuts

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Banana-Coconut Rice Pudding With Walnuts

 

10 ounces white rice

2 cups 1% low-fat milk

1/4 cup sugar

2 teaspoons vanilla

1 pinch salt

1 medium ripe banana, diced

1/8 teaspoon ground turmeric

6 maraschino cherries, drained and chopped

1 ounce toasted walnuts, chopped

2 tablespoons dried coconut flakes

1/4 teaspoon coconut extract

 

1. In medium nonstick saucepan, bring 4 cups water to a boil. Add rice;

reduce heat and simmer, partially covered, 10 minutes (rice will be soupy).

Drain in colander.

2. Return saucepan to medium heat; add milk, sugar, vanilla and salt and

bring to just below boiling. Simmer gently, stirring occasionally, 8

minutes. Stir in drained rice and cook, uncovered, stirring occasionally,

until rice is tender and liquid is absorbed, about 10 minutes.

3. Divide rice into half and place each into a medium bowl. In one bowl, add

banana and turmeric, stirring well to combine; in the other, add cherries,

walnuts, coconut and extract; stir well.

4. To assemble puddings, spray eight 1/2 cup ramekins or custard cups with

nonstick cooking spray. Add one eighth of rice-walnut mixture to each,

pressing down firmly with a wet spoon. Top with one eighth of rice-banana

mixture, pressing down firmly to pack well.

(May be prepared ahead up to this point; cover and refrigerate up to 2

days.)

5. In large saucepan, bring 1 " water to a boil, insert steamer rack and

arrange 4 pudding ramekins on top. Steam 15 minutes or until warmed through;

repeat with remaining puddings.