Malagasy pudding
Instructions
Wash the rice, soak it for two minutes in boiling salted water, then finish cooking in boiling milk and vanilla in saucepan.
Meanwhile, caramelize a mold from charlotte with fifteen cubes of sugar and two tablespoons of warm water.
The caramel should entirely cover the bottom and edges of the mold.
Let caramel cool.
Floppy chop five bananas and line the mould up to the brim.
Cut the other three bananas into pieces.
When the rice is cooked, add the sugar, butter, eggs with whites beaten until fluffy and the egg yolk, chopped bananas.
Flavour with rum, stirring gently.
Pour the rice into the mold and put in hot oven for about half an hour.
Let cool before removing from the mold by placing on a plate off in order not to disperse the caramel.
Ingredients and dosing for 6 persons
- 100 cl of milk
- 200 g of rice
- Vanilla
- 150 g of sugar
- 3 eggs
- 1 walnut butter
- 1 tablespoon of rum
- 8 bananas
- 15 lumps sugar