Vietnamese Banana Rice Pudding Recipes

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).

Steps:

• Drain the Lychee.
• In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
• Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
• Add the rice and milk and mix thoroughly.
• Bring to a boil and simmer 10 more minutes. Serve warm.

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

Steps:

• Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
• Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
• Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

Steps:

• 1. Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. (Once soaked, the rice will double to about 4 cups.) In a separate bowl, soak the mung beans for at least 4 hours. Drain both just before using and set aside in separate bowls. Add the salt to the rice and stir to blend.
• 2. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.
• 3. Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.
• 4. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.
• 5. To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.
• 6. Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.
• 7. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).
• 8. Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.
• 9. To serve, cut the packet (without unwrapping) into 1/2-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature. If wrapped in plastic and refrigerated, the cake will keep for 1 week.

Steps:

• Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
• Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
• Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
• Stir whipped cream into rice pudding until well blended.
• Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.