RISOTTO RICE AND GOLDEN SULTANA PUDDING WITH CARAMELISED RUM BANANAS

RISOTTO RICE AND GOLDEN SULTANA PUDDING WITH CARAMELISED RUM BANANAS



Serves 4
100g Arborio risotto rice
100 gm golden sultanas
3-4 tablespoons of cognac
700ml milk
300ml double cream
Finely grated zest form 1 small orange
50g caster sugar
1 vanilla pod, split lengthways
Large knob of butter
•    Put the sultanas and brandy in a small saucepan and gently bring to the simmer.  Remove the pan from the heat and keep to one side.
•    Pour the milk and cream into a saucepan, adding the grated orange zest and vanilla pod, if using.  Bring to the boil, before adding the rice and sugar.  Simmer gently over a low heat, stirring slowly for 30-35 minutes and the rice is completely cooked through and creamy.
•    Remove the vanilla pod from the rice, and stir in the soaked sultanas.  Add the knob of butter and the ‘risotto’ is ready to serve.
•    NOTE – loosen each portion of rice pudding with a little milk before re-warming. A little finely grated nutmeg can be sprinkled on the pudding when away
CARAMELISED BANANAS
4 ripe bananas cut into 1 cm thick slices (approx. 1 banana per portion)
Groundnut oil

•    Peel the bananas and cut into shape
•    Heat a non-stick frying pan add the groundnut oil, add the bananas and fry them until golden brown
•    Spoon into a tear drop shaped bowl and drizzle liberally with rum syrup
RUM SYRUP

250 ml stock syrup
5-6 tablespoons dark rum
Mix together, boiling and reducing by approx. ⅓ until a syrup consistency is achieved