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.
50 gmmedium-grain rice8eggs4egg yolks300 gmcaster sugar1 tspvanilla bean paste500 ml(2 cups) each milk and pouring cream440 gm(2 cups) caster sugar5ripe bananas, peeled and thickly sliced diagonally7limes, 4 segmented and juice of 3200 gmpassionfruit pulp (from about 10 fruit)
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).
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.