Rice pudding has been my thing lately. I make it about once a week. Last week, I was completely smitten with THESE.
This week, I’ve hopped on the caramel/banana train with these Toffee Banana White Chocolate Rice Puddings. Topped with candied almonds, of course.
THE BREAK DOWN:
Creamy, decadent rice pudding is flavored with vanilla beans and white chocolate. You can use Calrose rice or Arborio, either will give it just the right texture…soft with just a little bit of bite left.
Top that pudding with a toffee sauce that is incredibly easy to make along with simple caramelized bananas and a handful of crunchy candied almonds.
Perfection.
And I don’t even like bananas. But I do if they’re caramelized and stuck on top of a bowl of heavy cream-soaked starches.
I know it may seem like there are a lot of components in this recipe, but it really only took me about 30 minutes to throw everything together.
Once the rice pudding is cooking(which should take you only about 1-2 minutes to start), you mix together the creamy white chocolate base(again, maybe 2-3 minutes), candy the almonds(4-5 minutes), caramelize the bananas(another 4-5 minutes), and make the toffee sauce(3-4 minutes).
The best part is, you can use the same frying pan to cook the almonds, bananas, and toffee sauce in. It’s all caramelized in the end, right?
I prefer this pudding served warm, as I find the addition of white chocolate causes the pudding to be firmer than normal when chilled. If you do chill it and heat it up, add a splash of water to the pudding and cover the bowl with plastic wrap before heating. This will add moisture back in and make the pudding as creamy as it was when it was first made.
- FOR THE RICE PUDDING:
- 1 C. Short Grain Rice(I like to use Arborio or Calrose)
- 3½ C. Whole Milk
- ½ Vanilla Bean
- 2 Egg Yolks
- ¼ C. Sugar
- Pinch of Coarse Salt
- ½ C. Heavy Cream
- ¾ C. White Chocolate, chopped(I use chips)
- FOR THE CANDIED ALMONDS:
- ½ C. Sliced Almonds
- 1½ T. Sugar
- FOR THE CARAMELIZED BANANAS:
- 1 just-ripe Banana
- 2 T. Sugar
- FOR THE TOFFEE SAUCE:
- ½ c. Brown Sugar(packed)
- ½ C,. Heavy Cream
- Large pinch Coarse Salt
- 2 T. Butter
- FOR THE RICE PUDDING:
- Add the rice, whole milk, and vanilla bean(with seeds scraped out and added)to a large saucepan.
- Bring to a boil, reduce the heat to medium, and cover with a lid. Let simmer for 20-25 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender with just a slight bite.
- While the pudding is cooking, whisk together the egg yolks, sugar, salt, and heavy cream until smooth and creamy, Add the white chocolate chips.
- When the rice is cooked, pour the mixture into the saucepan and stir constantly until the pudding reaches a boil and thickens. The white chocolate should be completely melted and the mixture should be thick and creamy. Remove from heat. Remove the vanilla bean.
- Serve in bowls with toffee sauce, candied almonds, and caramelized bananas on top.
- FOR THE CANDIED ALMONDS:
- Place the sliced almonds and sugar in a smaller frying pan, stir together with a silicone spatula and place on medium/high heat. When the sugar starts to melt, toss the almonds and sugar about the pan constantly until all of the sugar is melted and has caramelized around the almonds. Remove from heat and place almonds on a non-stick mat in a thin layer so that as many as possible are not touching. Let cool.
- FOR THE BANANAS:
- Cut the banana into ⅓" rounds. Toss with the sugar so that each round is completely coated.
- Using the same pan that was used for the almonds, place it on medium high heat. Place the bananas in a single layer in the frying pan. Let cook, undisturbed, until you see the sugar on the bottoms of the bananas caramelizing(this should take 2-4 minutes). Flip each banana over and let caramelize on the other side. This will take about 30 seconds. When all the bananas have caramelized on both sides, slide out of the pan onto a non-stick mat.
- FOR THE TOFFEE SAUCE:
- Using the same pan used for the bananas, add the brown sugar, cream, salt, and butter.
- Place on medium high heat and bring to a boil. Lower heat slightly and let simmer for 2 minutes. Sauce should be creamy, smooth, and golden brown.
- Remove from heat and let cool slightly.
Katie @ Butterlust says
This rice pudding looks so cozy and comforting! I love the combination of flavors and the addition of candied almonds for crunch — I’m a sucker for the crunchy bits. Beautiful photos, too!
Kayley says
Thanks so much, Katie! It is totally comforting! Maybe too much so….. 😉
Maria says
This looks amazing! I want to throw the salad I’m eating into the trash now. You’re killing me with all these yummy desserts lately!
Kayley says
Haha, don’t do it! I could use a salad after all these desserts 😉 Thanks Maria!
The Blonde Chef says
Oh my goodness! I just stumbled upon this via Food Gawker and I am in love! This looks divine! Obviously I have to make this STAT!
Kayley says
Thank you! I hope you get to try it!
Sarah @ SnixyKitchen says
I, too, am all about the rice pudding! The toffee banan combo sounds like the perfect topping for rice pudding! These photos are so beautiful, Kayley!