In a pot, add milk and sugar and bring to a boil. Add rice and reduce heat to a simmer, cooking until thickened (~30-35 mins), stirring occasionally. When ready, remove from heat and add vanilla. Set aside and let cool or refrigerate.
For the topping, combine butter, sugar, liqueur, and cinnamon in a pan. When sugar caramelizes, add bananas, and cook until warm.
Add rum and use a lighter to ignite the alcohol. Be careful not to stand too close to the flame. Let the alcohol burn off. When flame disappears, turn off heat and serve warm over rice pudding.
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