Fruit Frenzy: Banana Rice Pudding Recipe

10 months ago

banana rice pudding

Even though it’s found in nearly every area of the world, rice pudding isn’t as popular as bread pudding among Filipinos. However, this banana-flavored dish serves as the best way to discover the wonders of rice pudding. It’s super easy to make, without the need for any baking at all!


Banana Rice Pudding
Makes 4-6 servings


¾ cup Short or medium grain rice, washed and drained

1 ½ cups Water

  • Pinch of salt

4 cups Milk (we used 3 ½ cups evaporated full cream milk diluted with ½ cup water), divided

¾ Sugar, divided

3 Egg yolks

2 tsps Vanilla extract

3 Tbsps Butter

  • Sliced ripe bananas
  • Whipped cream


  1. In a saucepan over low heat, cook rice in simmering water with a pinch of salt just until all the liquid has been absorbed and the rice is tender. Stir occasionally.
  2. While still hot, add 3 cups of milk and half the sugar and cook in a heavy, non-reactive pot, stirring occasionally making sure the milk does not scorch the bottom of the pan.
  3. In another bowl, combine the yolks, the remaining sugar, and 1 cup of milk and mix thoroughly.
  4. When the rice has absorbed half of the liquid in the pot, carefully pour the hot mixture over the egg mixture, stirring the two together. Return mixture to the pot and cook until thick. To check if it is cooked, run your finger across the back of the spoon used to stir the mixture. If the line stays, the sauce is cooked.
  5. Remove mixture from heat. Add butter and vanilla, then cool slightly. Lay sliced bananas on the bottom of your serving cup and spoon some of the cooled custard over it. Top with a shaving of dark chocolate, if you want. Serve this warm or chilled with a dollop of whipped cream.


Recipe by Chef Patty Loanzon
Photographed by Ron Mendoza


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