BRULEED BANANA AND PUMPKIN RICE PUDDING

Bruleed Banana and Pumpkin Rice Pudding image

Provided by Food Network

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1/2 cup short-grain white rice (I used sushi rice)
2 cups whole milk
1 cup canned unsweetened pure pumpkin puree
3/4 cup sugar
1/4 cup raisins
2 teaspoons pure vanilla extract
1 stick Mexican cinnamon
Pinch kosher salt
2 bananas, sliced into 1/4-inch rounds

Steps:

Combine the rice and 1 1/2 cups water in a medium microwave-safe bowl. Microwave on high until most of the water is absorbed and the rice is mostly cooked through but still has a bite to it, about 8 minutes.
Meanwhile, heat a medium saucepan over medium-high heat. Add the milk, pumpkin puree, 1/4 cup plus 2 tablespoons sugar, raisins, vanilla, cinnamon stick and salt. Let the mixture reach a steady simmer and maintain that steady simmer through completion of the recipe.
When the rice finishes cooking in the microwave, add it and any remaining liquid to the simmering milk mixture. Cook, stirring occasionally, until the rice is completely tender and the pudding thickens, 12 to 14 minutes. Slow, large bubbles will rise to the top towards the end of cooking.
Remove the saucepan from the heat, discard the cinnamon stick and divide the pudding between six 6-ounce broiler-proof ramekins. Refrigerate until completely cool, about 30 minutes. The pudding will continue to thicken as it cools.
When ready to serve, arrange a rack in the top position of the oven and heat the broiler on high (see Cook's Note).
Place a single layer of sliced bananas on top of each pudding. Evenly sprinkle 1 tablespoon of sugar over the top of each pudding. Broil until the sugar forms a hard, caramel layer, about 30 seconds, checking every 10 seconds. Serve.