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Chilled banana and pistachio rice pudding

Chilled banana and pistachio rice pudding
Kirk McKoy / Los Angeles Times

Dear SOS: My trips to Santa Barbara are not complete unless I have the rice pudding with bananas and pistachios from Pierre Lafond. I would love the recipe. Hope you can help. Thanks. Irene P. Ayala, Los Angeles Dear Irene: ... Read more

Total time: 30 minutes, plus cooling time | Serves 4 to 6
  • 1/2 tablespoon butter
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 cup basmati rice, rinsed and drained
  • 2 cups milk
  • 1 cup cream
  • 1/4 cup pistachios, shelled and chopped, plus extra for garnish, if desired
  • 1 banana

Step 1In a medium saucepan, melt the butter over low heat. Stir in the cardamom, cinnamon, nutmeg and sugar and cook for 1 minute, stirring constantly.

Step 2Stir in the rice, milk and cream. Bring the mixture to a simmer over high heat, then reduce the heat to maintain a simmer. Cook the rice, uncovered, until very tender, stirring occasionally, 20 to 25 minutes.

Step 3Remove from the heat and set the pan aside, uncovered, until the rice cools to room temperature, about 30 minutes to 1 hour. (The pudding will be very soupy at first, but will thicken as the rice continues to absorb the liquid as it cools in the pan.) When the rice is almost cooled, peel and dice the banana.

Step 4Stir in the pistachios and banana, then cover and refrigerate the pudding until well chilled. Garnish with extra pistachios if desired. This makes about 3 cups rice pudding.

Note: Adapted from Wine Bistro Pierre Lafond.


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