Dessert Recipes - Baked Banana Rice Cake

Ingredients

• 1.2 liters/2 pts/5 cups milk

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 2 large ripe bananas, mashed well

• 2 size 1 eggs, separated

• 20 g/1 1/2 tbsp unsalted (sweet) butter

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Method:

1. Bring the milk to the boil, add the rice, reduce the heat, cover and simmer gently for 15-20 minutes.

2. Stirring occasionally, until the rice is just tender and has absorbed the milk.

3. Remove from the heat and stir in the bananas, eggs yolks and butter until well blended. Beat well.

4. Whisk the egg whites until stiff and fold into the rice mixture with a metal spoon.

5. Turn into a buttered large soufflé dish. Bake for 30 minutes at 180°C/350°F/gas mark 4 until just set and golden on top.

6. If liked, cool slightly, then loosen the edge and turn out on to a warm serving plate. Serve warm.