Sweet risotto with exotic bananas

1 servings

Ingredients

Quantity Ingredient
1 cup Arborio rice
3 Exotic ripe bananas (about
1⅓ pounds Total weight), peeled and
Chopped
¼ cup Brown sugar
3 cups Milk
¼ cup Creme de cacao liqueur
½ teaspoon Cinnamon

Directions

Sprinkle about a third of the rice in the bottom of a 2-quart casserole dish. Then sprinkle on a third of the bananas and a third of the sugar on top of them. Continue sprinkling in thirds until you're done. Pour on the milk and creme de cacao and sprinkle with cinnamon. Cover and bake in a 375 degree pre-heated oven until the liquid has been absorbed and the rice is tender, about 1 hour. Serve warm.

We discovered that it also tastes good cold, standing in front of the refrigerator :-)

You can substitute skim milk or evaporated skim milk instead of whole milk. Also, if exotic bananas aren't available, substitute regular ones. I used evaporated skim milk, regular bananas, and I think I left out the liqueur. Arborio is the short-grained Italian rice traditionally used for risotto. My regular supermarket does carry it. Perhaps another kind of rice would work.

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