Creamy rice pudding with grilled bananas
This light, fluffy rice pudding is full of tropical flavours.
¾ cup(s), (180ml)
Microwave white rice
2 medium, thickly sliced
Vanilla yoghurt, 99% fat-free, no added sugar
1 x 3 second spray(s)
- Combine the milk, sugar and cinnamon in a saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Remove from heat.
- 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.
- 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.
- 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.