Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr
Cook:
50 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 quart milk
  • 1/2 cup plus 2 tablespoons uncooked long-grain white rice
  • Pinch salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon, plus more for garnish
  • 1/8 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 tablespoons dark rum
  • 9 tablespoons butter, cubed into tablespoons
  • 6 (6-inch) flour tortillas
  • Cinnamon sugar (1 tablespoon sugar mixed with 1 tablespoon ground cinnamon)
  • 1/2 cup brown sugar
  • 6 bananas, peeled and sliced into 1/4-inch slices
  • 2 tablespoons banana liqueur

Directions

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg. When the rice is done, stir the sugar and egg mixture into the rice pot. 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 hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour.

Make tortilla baskets: Heat a lightly buttered saute pan, add 1 tortilla, and sprinkle with cinnamon sugar. When tortilla is hot, flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble.

In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and carefully flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/2 cup of cream and remove from the heat. Spoon the rice pudding into the tortilla bowls. Top with the bananas. Garnish with a sprinkle of cinnamon and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Rice Pudding with Flaming Bananas

Recipe courtesy of Emeril Lagasse

Banana Pudding

Recipe courtesy of Tiffani Thiessen

Rice Pudding

Recipe courtesy of Ellie Krieger

Rice Pudding

Bibimbap (Rice Bowl)

Recipe courtesy of Marja Vongerichten

Crispy Rice Treats

Recipe courtesy of Dave Lieberman

Crispy Rice Treats

Recipe courtesy of Ellie Krieger

Brown Rice Crispy Bar

Recipe courtesy of Alton Brown

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here