Banana-Coconut Rice Pudding With Walnuts

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.

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.

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.

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.