Butterscotch Banana Rice Pudding

Indulge in a comforting rice pudding adorned with deliciously caramelised bananas, made with Lakanto Golden Malt Flavoured Syrup. Simply add in a dollop of butter and a pinch of salt for a delectable butterscotch-like sauce.

INGREDIENTS

• 1/2 cup Jasmine Rice
• 1 cup Water
• 750ml milk of your choice (almond, oat, regular cow's milk)
• 2 Tbsp Lakanto Classic Monkfruit Sweetener
• 1/2 tsp vanilla bean powder
• pinch sea salt
  

• 3 small bananas, sliced into 2cm pieces

• 1/2 cup Lakanto Golden Malt Flavoured Syrup

• 1 Tbsp Butter or vegan butter

• Pinch sea salt

• 1/4 cup Toasted Coconut Flakes

METHOD

1. Add rice and water to a medium saucepan and bring to the boil over high heat. Cover and reduce heat to low and simmer for 7 minutes until rice is almost cooked through.
2. Add in half of the milk, Lakanto Classic Monkfruit Sweetener, vanilla and salt.

3. Continue to simmer mixture for 45 minutes - 1 hour, adding more milk as you need it, stirring occasionally until thick.
   Taste a little and add a little more sweetener if you prefer it a little sweeter.

4. When the rice is almost finished cooking. Heat a large frying pan over medium-high heat.

5. Add in the banana pieces, Lakanto Golden Malt Flavoured Syrup, butter and sea salt. Stir all together until well combined.
   Leave for 3-4 minutes until bananas have caramelised on the bottom and the sauce has thickened.

6. Divide the Rice Pudding between 4 serving bowls. Top with the Butterscotch Bananas and the coconut flakes.

Tips:

• This can be stored in the fridge for up to 5 days, or the freezer for 1 month.

• On resting, the rice pudding will turn hard and gluggy, so just add back into a saucepan with 1/4 cup of water and warm through before serving.