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White chocolate and banana baked rice puddings

You'll need

1.2 litres milk 1 vanilla bean, split, seeds scraped 100 gm short grain rice 50 gm caster sugar For greasing: butter 3 bananas, coarsely chopped 80 gm white chocolate, coarsely chopped For dusting: freshly grated nutmeg


  • 01
  • Preheat oven to 180C. Bring milk, vanilla bean and vanilla seeds to the boil in a saucepan over medium heat. Remove from heat, add rice and sugar, stir to combine, remove vanilla bean (discard) and set aside.
  • 02
  • Divide banana and chocolate among 6 buttered 500ml baking dishes, pour over milk mixture, dust with nutmeg and bake until liquid is absorbed, rice is tender and a golden skin forms (1-1½ hours). Serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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