Miso & caramelised banana rice pudding
Rice pudding is the Marmite of desserts. I don’t think there is a pudding that splits opinion more. School dinners are perhaps to blame. This rice pudding is cooked like a risotto rather than baked (so no dreaded skin), and it is flavoured with a rich banana caramel which is hit with a bit of miso. You could leave the miso out if it’s too much of a stretch for you, or just use a teaspoon of soy in its place: it adds a salty sweetness –think salted caramel.
- 3 ripe bananas, peeled and mashed
- 100g soft light brown sugar
- 300g white pudding rice
- 1 star anise
- 2 cardamom pods, split open with the side of your knife
- 800ml oat milk or any milk of your choice
- 1 teaspoon vanilla extract or paste
- 1 teaspoon sweet white miso paste
- the juice and zest of an unwaxed
- mandarin or clementine
- 100g toasted sesame seeds
Put the mashed bananas and soft brown sugar into a medium-sized lidded pan over a medium heat and cook for 5–7 minutes until the sugar has dissolved and caramelised. Keep stirring until thick and glossy.
Remove 4 tablespoons of the banana caramel and set aside for later.
Add the rice to the pan and stir through the banana caramel for a couple of minutes. Add the spices, milk and vanilla extract or paste and bring to the boil. Once boiling, place a lid on the pan and simmer gently for 25 minutes, stirring frequently so it doesn't stick.
Mix the miso and reserved banana caramel with the juice and half of the zest of the mandarin or clementine and combine until you have a thin, glossy caramel.
Once the rice is cooked, divide it between warm bowls, swirl the miso caramel through each one, and top with toasted sesame seeds and the rest of the zest.