Banana and Pistachio Rice Pudding

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe.

1 hr – serves 4

1 cup long-grain basmati or jasmine rice

1/4 cup shelled pistachios

1 tablespoon unsalted butter

3 cardamom pods

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

1/3 cup sugar

½ cup heavy cream

2 ½ cups unsweetened almond milk

¼ teaspoon salt

1 very ripe banana, cut into ¼ inch dice

1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain.

2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse.

3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasionally, for 10 minutes. Add salt and 1 cup almond milk and cook 10 more minutes or until rice is tender.

4. Turn off heat and add last ½ cup almond milk and pistachios. Divide pudding into four bowls, serving chopped bananas on top.

from combining gourmet and food and wine recipes