Mid January always gives me the doldrums. The holidays are over and the weather is so blah. I dream of sunshine and tropical beaches. Insert heavy sigh here! So this time of year, I have to make my own tropical getaway.
A little inspiration came to me via leftovers. I love it when that happens. Am I the only one who is incapable of making the right amount of cooked rice? I’m a single person and yet I make way too much every single time.
So, I was staring down a large pot of cooked rice wondering what to do with it when a lightbulb came on and I thought of rice pudding. Ultimate winter comfort food, am I right? I was looking for a good recipe, but I wanted a little twist on the basic idea. Suddenly, the combination of bananas and coconuts with the rice pudding hit me! Perfect use of the leftover rice and a quick fix for my tropical longings.
It is so delicious, you’ll be licking your plate clean. Hot or cold- it’s great either way. I added some toasted coconut and whipped cream for garnish. Hope you enjoy!
Banana Coconut Rice Pudding
2 cups cooked white rice
3 cups coconut milk
1 tsp vanilla
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup sugar
1 cup sweetened shredded coconut
2 medium bananas, sliced in coins
1/2 tsp coconut extract (optional)
Preheat oven to 350 degrees. Lightly coat a 9×13 baking pan with cooking spray. In a large bowl combine rice and sugar, mixing well and breaking up any clumps of rice. In a medium bowl whisk coconut milk, eggs, vanilla, and spices to combine. Add coconut milk mixture to rice and sugar. Mix well. Stir in shredded coconut and banana slices. Pour into prepared baking dish. Set baking dish in a large roasting pan and add just enough water to come up 1 inch along outside baking dish. Bake for 45-60 minutes or until center is just set.