banana rice

Ingredients for 2 servings:

• 2 cup(s) brown rice (medium grain)
• 4 cup(s) water, boiling
• 2 bananas, ripe
• 3 tbsp raisins
• 1 pinch of salt
• 2 tbsp cane sugar, up to 3 tbsp
• 750 ml milk
• 250 ml milk
• 80 g cornstarch, Mondamin
• 1 bag of vanilla sugar (Bourbon)
• 3 tbsp rum, 54%

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / own recipe

Add rice + bananas, raisins, salt + sugar to boiling water, reduce heat to low, cover, and cook for approx. 35-40 minutes. Soak Mondamin in 250 ml of cold milk until dissolved. When the rice is cooked, add the milk, stir, and add the soaked Mondamin. Cook for approx. 3-5 minutes until solidified. Remove the pot from the heat, add the rum, and serve. Variation: Instead of Mondamin, soak approx. 5-8 tbsp of ground corn in 250 ml of milk. Add to the cooked rice + milk, stir, increase the heat briefly, bring to a boil, when it starts to bubble, turn off the heat, cover, let it swell, for approx. 10 minutes, stir, add the rum, and serve. Can be served as a main meal for 2 people, or once cooled, as a dessert. If you like, add stiffly beaten egg whites + or sweet cream on top; if using egg whites, add the egg yolks to the cold milk. The rum can also be boiled with the water; then the alcohol will disappear, but the taste will remain.