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Rice pudding with passionfruit, caramelised banana and lime

A childhood favourite, rice pudding is wonderful paired with pretty much any fruit. Here the flavours of the tropics are front and centre, swimming in a wonderfully rich caramel sauce.

You'll need

50 gm medium-grain rice 8 eggs 4 egg yolks 300 gm caster sugar 1 tsp vanilla bean paste 500 ml (2 cups) each milk and pouring cream 440 gm (2 cups) caster sugar 5 ripe bananas, peeled and thickly sliced diagonally 7 limes, 4 segmented and juice of 3 200 gm passionfruit pulp (from about 10 fruit)


  • 01
  • Preheat oven to 160C. Cook rice in a large saucepan of boiling water for 10 minutes, then drain and set aside. Whisk eggs, yolks, sugar and vanilla in a bowl to combine, then mix in milk and cream. Add rice and pour into a 3-litre oven dish and bake until custard sets (55 minutes to 1 hour).
  • 02
  • Scatter sugar in a wide heavy-based saucepan and place over medium heat, swirling pan if necessary, until sugar melts and turns a golden caramel (6-8 minutes). Remove from heat, add bananas and lime juice, swirl pan to coat, then add passionfruit and lime segments, swirl to coat again and serve spooned over warm rice pudding.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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