Today's recipe is inspired by those memories long ago. When two different meals left me with leftover rice and evaporated milk, I began brainstorming what I could do with them. Then I saw the bananas on the counter, and it came to me! I set out to create a dreamy, banana-infused rice pudding.
1 Tbsp butter
1 Tbsp brown sugar
1 Tbsp maple syrup
1/2 tsp vanilla
1/4 tsp cinnamon
1 banana, sliced
1 cup cooked brown rice*
1 cup evaporated milk or whole milk
Brown butter in a saucepan over medium-high heat. When brown, turn heat down to medium-low, and add brown sugar, maple syrup, vanilla, and cinnamon. Stir together and cook 1 minute. Add banana slices and stir to coat. Cook 1-2 minutes. Scrape bananas and sauce into a separate bowl. Don't wash the saucepan! Use the same saucepan and add brown rice and milk. Cook over medium heat stirring constantly until thick, about 20 minutes. Mash half the bananas in the bowl and mix into rice pudding mixture. Serve, garnishing with remaining bananas and sauce.
*I'm sure white rice would work too. Whichever you use, make sure it is fluffy rice. Cooking it with milk will not save crunchy rice!