Creamy rice pudding with grilled bananas
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This light, fluffy rice pudding is full of tropical flavours.
Ingredients
Skim milk
¾ cup(s), (180ml)
Caster sugar
1 tbs
Cinnamon quill
1 whole
Microwave white rice
250 g
Banana(s)
2 medium, thickly sliced
Maple syrup
1 tbs
Vanilla yoghurt, 99% fat-free, no added sugar
300 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine the milk, sugar and cinnamon in a saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Remove from heat.
2
Meanwhile, heat the rice in the microwave following packet instructions. Place rice in a medium heatproof bowl. Pour in the hot milk mixture and stir to combine. Stand for 5 minutes or until milk has absorbed. Remove the cinnamon stick. Cover and place in the fridge for 20 minutes to chill.
3
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Brush the banana slices with half the syrup. Cook for 1 minute each side or until lightly browned. Transfer to a plate.
4
Fold the yoghurt into the cold rice mixture. Divide the rice pudding between four serving glasses. Top with the banana and drizzle with the remaining syrup to serve.
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