Creamed Coconut Rice With Caramel Bananas - cooking recipe

Ingredients

1 cup arborio rice
2 cups milk
1 can (14 oz) coconut milk
1/2 cup sugar
1 None vanilla bean, split lengthwise and seeds removed
None None Coconut cream, to serve
None None FOR THE CARAMEL BANANAS
1/2 cup sugar
4 tbsp (1/2 stick) butter, chopped
2 None ripe bananas, sliced
2 tbsp rum

Preparation

Rinse rice in a sieve under cold running water, until water runs clear.
Place rice, milk, coconut milk, sugar and vanilla seeds in a medium saucepan on medium heat. Bring to a boil, stirring. Reduce heat to very low; simmer, 30-35 mins, until tender and creamy. Stir occasionally to prevent sticking.
For the caramel bananas, place sugar in a medium nonstick skillet on medium heat. Stir until melted and caramel in color. Stir in butter. Add bananas in single layer and cook 1-2 mins. Turn and cook for a further minute. Add rum and toss bananas to coat.
Serve rice in bowls topped with bananas and coconut cream.