Ingredients Jump to Instructions ↓

  1. 10 oz 284g White rice

  2. 2 cups 474ml 1% low-fat milk

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 2 teaspoons 10ml Vanilla

  5. 1 Salt

  6. 1 Ripe banana - diced (medium)

  7. 1/8 teaspoon 0.6ml Ground turmeric

  8. 6 Maraschino cherries - drained and chopped

  9. 1 oz 28g Toasted walnuts - chopped

  10. 2 tablespoons 30ml Dried coconut flakes

  11. 1/4 teaspoon 1 1/3ml Coconut extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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