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White chocolate and banana baked rice puddings

Australian Gourmet Traveller recipe for white chocolate and banana baked rice puddings.

By Rodney Dunn
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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White chocolate and banana baked rice puddings
White chocolate and bananas up the ante in this dessert, giving the puddings a beguiling richness that's perfect for winter.


  • 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


  • 1
    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.
  • 2
    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.