Cranberry and Banana Rice Pudding

For a rice pudding that’s bursting with flavour and colour, then try this Cranberry and Banana Rice Pudding today. It’s easy to make and everybody will love it, and you can even write things in it with the coulis! 



1 litre semi-skimmed milk

140 g risotto rice

1 vanilla pod, split open in half

30 g light muscovado sugar

55 g dried cranberries

55 g small dried bananas, sliced

scented geranium leaves to decorate (optional)

To serve- berry coulis or other fruit coulis

© Ukrphoto |



- Pour the milk into a heavy-based saucepan and add the rice, vanilla pod, sugar, cranberries and bananas

- Stir to mix

- Bring to the boil over a moderate heat, stirring constantly, then turn the heat down so the mixture is gently simmering

- Cook stirring frequently, for 15 minutes or until the pudding has a creamy consistency and the rice is tender

- Remove the vanilla pod from the pudding

- Spoon the rice pudding into the centre of large flat soup plates

- Drizzle with a few spoonfuls of the coulis and decorate with scented geranium leaves, if liked

- Serve the remainder of the coulis separately

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