banana rice

Ingredients for 3 servings:

• 25 g butter
• 200 ml water
• 120 g rice pudding
• 600 ml milk
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 bananas
• 250 g strawberries, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with strawberry sauce

Melt the butter in a saucepan. Add 120 ml of water, bring to a boil, and add the rice. Simmer for about 5 minutes. Pour in the milk and simmer for another 20 minutes. Add the salt and vanilla sugar. Mash the bananas (amount to taste) with a fork and stir into the rice. Puree the strawberries in a blender and serve as a sauce. The rice doesn’t need any sugar, as the bananas are sweet enough. Fully or overripe bananas are also fine for using up leftovers. You may want to add a little sugar to the sauce if the berries are too sour, but I’ve never needed it. I’ve also made this with long-grain rice since I didn’t have short-grain rice, and it tasted just as good.