Banana Rice Pudding with Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g rice puddin
- 300 ml milk
- 150 ml cream, whipped
- 4 tablespoon QimiQ
- 2 banana (s)
- 2 sheets gelatin
- 4 tablespoon honey
- 0.5 ½ orange (s), peel it
- 0.5 ½ lemon (s), juice and zest it
- 1 pinch (s) salt
For the sauce:
- 150 g yourt, low-fat
- 1 tablespoon sour cream
- 2 tablespoon honey
- 2 packs vanilla sugar
- 1 tablespoon orange juice
Print Recipe
Pin Recipe Instructions
- Boil the rice in a saucepan with plenty of water for about 3 minutes, then strain and rinse with cold water. Then cook the rice in the milk with a pinch of salt until soft, the milk must be completely absorbed by the rice at the end. Mix the QimiQ, the grated zest of the citrus fruits and the honey into the creamy mixture. Peel the bananas and immediately puree them with the lemon juice in a blender. Mix the puree with the rice mixture.
- Squeeze out the gelatine soaked in cold water, put it on a ladle, hang it in hot water, melt the gelatine and then mix it into the rice mixture. Finally fold in the whipped cream. Pour the mixture into small molds or espresso cups and place in the refrigerator for at least 3 hours.
- Mix all ingredients for the sauce together.
- Turn the pudding out of the mold and arrange on plates with the sauce. Garnish with banana slices if you like.
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