NZ Woman's Weekly

Banoffee caramel rice recipe

Banoffee caramel rice recipe
  • Meal Type

    Pie
  • Courses

    Dessert

This creamy caramel rice pudding is even easy enough for the kids to make and they love it if you let them add a few chocolate chips to the mix!

The quick-seared bananas and pecans add the texture and gooey sweetness, so all that’s needed is a scoop of vanilla ice cream or a dollop of cream to serve.

  • 1 cup short grain rice
  • 1 can caramel condensed milk
  • 2½ cups milk
  • ½ tsp cinnamon
  • 2 sliced bananas
  • ½ cup cream
  • 30g butter
  • 2 small bananas
  • ¼ cup pecans
  • ¼ cup honey
  • ¼ cup water
  1. Combine rice, condensed milk, milk and cinnamon in a large serving dish or slow cooker, then mix until smooth. Stir in the sliced banana.
  2. Cook, covered, at 160oC for 3 hours in the oven, stirring once or twice, or 3½ hours in the slow cooker, stirring once until the rice is tender (al dente). Then stir in the cream.
  3. Just before serving, melt the butter in a frying pan and sear the bananas and pecans for 2-3 minutes. Add the honey and water, then let simmer for a minute until syrupy.
  4. Serve the caramel rice topped with the hot honey bananas and serve with cream or ice cream on the side.

Take a look at this caramel meringue tart recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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