Banana and Date Rice Pudding
- 0 - 30 Minutes
- Serves 2
A sweet and creamy rice pudding, topped with caramelized banana slices.
- 60g Tilda Jasmine Rice
- 500ml Ashgrove Milk
- Teaspoon Vanilla paste
- 35 grams of palm sugar
- 6 Dates roughly chopped
- Add milk, vanilla, palm sugar, dates and half a cup of the rice into a saucepan. Cook until thick and sticky.
- Slice banana, keep some aside to mix into rice pudding - sprinkle with raw sugar and place sugar side down in fry pan until caramelized.
- Place the rice pudding into a bowl and put the caramelized banana on top