Ever since I’ve been making desserts all month, my daughters-especially the youngest one– have been asking me for a desset. Normally they just asking for a piece of leftover Halloween—Yes we still have Halloween candy.
I’m not sure whether that’s a good thing or a bad thing…but it’s a thing. There is a Butterscotch Torte recipe left in The Workbasket and Home Arts Magazine from January 1978, but I didn’t feel like making it. And that has absolutely nothing to do with the fact that Sunday night I spilled bacon grease in the bottom of my oven and can’t baking anything until I run a clean cycle. 🙂
I had decided to do a twist on rice pudding—mostly because I could make it in my Instant Pot.
Up until about 1 hour, before I was going to start, I was going to do rice pudding with salted caramel topping (it still sounds good). But, then I saw the bananas on my counter and thought I should find some way to use them. Thus, the change to bananas foster. I mean, I had everything—except rum, but amaretto seemed like an OK substutute.
So, let’s just jump into this mish mash of recipes.
Rice Pudding with Bananas Foster
The rice pudding recipe I used is from my original Instant Pot recipe book—rice pudding was the first thing I made in my Instant Pot. It’s a good one for getting to learn some of the things the pot can do. It uses several different functions (saute and low pressure).
Start by adding your milk, sugar, salt, and rice and sauteing it to a boil.
Then cook on low pressure for 10 minutes—original recipe says 16 minutes, but I only did 10.
The Instant Pot will automatically go to high pressure once you hit the manual button. Hit the pressure button and pressure will change from high to low.
Side note: this long spurtle is AWESOME—it comes as a set of four.
Once the rice base is cooking, mix the eggs, vanilla, and half-and-half and set aside. I didn’t have half-and-half so my substitute was 1/3 cup heavy cream and 2/3 cup 2% milk.
After it’s done cooking, turn off the Instant Pot and release the pressure.
Let it sit for 10 mins.
During the cooking and wait time, I made (most) of the bananas foster.
This is a pause from rice pudding for bananas foster
Start by melting the butter—I didn’t have a stick of salted butter, so I mixed all the salted butter I had (about 6 Tbl) and used unsalted for the rest.
Add brown sugar.
Cook and then add cream.
If you don’t have one of these adjustable solid/liquid measuring things…you don’t know what you are missing!
Cut the bananas on the bias while the butter, brown sugar, and cream come together.
Add bananas to the pan.
Prepare to add the liqueur for flambe. I grabbed a long lighter, the lid of the pan, and turn off the heat.
My mixture did not catch fire—could have something to do with how old the amaretto is. So instead I let the mixture bubble and reduce/thicken.
By now, the rice mixture should be ready to finish off. Take off the lid and stir the rice.
Add the egg mixture and turn the heat to saute.
Cook just until the mixture boils.
Let everything cool for about 5-7 minutes.
Now make the perfect bowl and enjoy!