Take your taste buds on a trip to the pacific with this delicious Hawaiian Rice Pudding made with Success® Jasmine Rice, heavy cream, vanilla and homemade pineapple coconut syrup.
Prepare rice according to package directions.
Rice Pudding: In small saucepan set over medium-high heat, stir together heavy cream, milk and sugar. Bring to a boil. Stir in rice. Reduce heat to medium-low. Cook, stirring often, for 10 to 15 minutes or until rice is very tender and mixture has thickened.
Stir in vanilla and lime zest. Let cool completely and chill in refrigerator until ready to serve (or serve rice pudding warm, if preferred, in Step 6).
Pineapple coconut syrup: In large skillet set over medium heat, melt butter. Add brown sugar; cook, stirring occasionally, for 3 to 5 minutes or until brown sugar dissolves. Stir in coconut cream and pineapple juice. Cook, stirring occasionally, for 5 to 8 minutes or until mixture starts to thicken.
Stir in bananas and cinnamon. Cook, stirring occasionally, for 5 to 10 minutes or until bananas start to soften and caramelize.
Spoon rice pudding into serving bowls and top with bananas mixture.
Pair Hawaiian Rice Pudding with vanilla or orange flavored coffee. Use a flavored creamer of choice or an infused oil to add a bit more flavor to your everyday coffee.
To give this delicious and indulgent rice pudding a banana’s foster twist, make sure to only slice the banana in half length-wise before cooking and make sure not to stir too much. While the traditional sweet treat is traditionally cooked with rum, this alcohol-free version uses other juices from pineapple. Serve each portion with a dollop of whipped cream or vanilla ice cream and garnish with chopped pecans and a pinch of additional cinnamon, if desired!