Banana-rice pudding

Name: Banana-rice pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.00 eggs extra-large, seperated; 80.00 ml sugar; 65.00 ml flour cake; 125.00 ml milk; 3.00 bananas sliced; 15.00 ml lemon juice; 375.00 ml rice cooked; almonds flaked

6 servings

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By Food24 November 03 2009

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Ingredients (8)

3.00	eggs — extra-large, seperated
80.00 ml	sugar
65.00 ml	flour — cake
125.00 ml	milk
3.00	bananas — sliced
15.00 ml	lemon juice
375.00 ml	rice — cooked
	almonds — flaked

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Method:

Preheat the oven to 140 ºC (275 ºF). Spray a 1,5 litre ovenproof dish with non-stick spray. Whisk the egg yolks until light and creamy. Add the sugar little by little, beating well after each addition. Sift in the cake flour and fold in. Add the milk and mix lightly. Add the bananas, lemon juice and rice and mix lightly. Whisk the egg whites until soft peaks are formed and fold into the mixture. Pour into the prepared dish and sprinkle the almond flakes on top. Bake for 25 minutes or until cooked and golden brown. Serve with cream or custard.
Serves 4-6.