Bananas Foster Crispy Rice Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

• 1 cup sushi rice, rinsed
• 1 1/2 cups tap water
• 1/4 cup plus 2 tablespoons white sugar, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/4 cup plain whole milk yogurt
• 1 tablespoon light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 5 tablespoons unsalted butter, divided
• 2 medium bananas, halved crosswise and lengthwise
• 1/3 cup caramel topping (such as Smuckers)
• 1 tablespoon dark rum (such as Myerss)
• Vanilla ice cream, for serving
• Finely chopped toasted pecans, for garnish

Directions

1. Stir together the rice, water, 1/4 cup white sugar, and 1 teaspoon salt in a saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cover with a tight-fitting lid. Cook, undisturbed, until rice is tender, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and spread the rice onto a parchment-lined baking sheet. Refrigerate uncovered for at least 8 hours and up to 24 hours.
2. Stir together yogurt, brown sugar, vanilla, cinnamon, and the remaining 1/2 teaspoon salt in a bowl. Add the refrigerated rice and stir well until fully coated.
3. Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the rice mixture to the skillet and use the back of a spoon to flatten it into an even layer, covering the bottom of the skillet. Press the rice with the spoon to ensure there are no gaps. Cook over medium heat, uncovered, pressing the rice down occasionally, and turning the pan 90 degrees every 2 minutes, until it sizzles and begins to brown and crisp along the edges, about 10 minutes. Remove from heat. Spray a large plate with cooking spray and place it upside down over the skillet. Holding both firmly, flip the skillet so the rice is on the plate.
4. Add 2 tablespoons of the remaining butter to the skillet, then gently slide the rice back into the skillet. Cook over medium heat until a crust begins to form and the edges are crisp, about 8 more minutes. Slide the rice onto a large plate and set aside. Reserve the skillet.
5. Meanwhile, place the banana slices on a large plate and sprinkle the flat sides evenly with the remaining 2 tablespoons of white sugar. Using a kitchen torch, carefully heat the sugar until it becomes deeply golden brown and shiny, about 2 minutes.
6. Melt the remaining 1 tablespoon of butter in the skillet over medium heat. Add the caramel and stir until it just begins to bubble, about 30 seconds. Remove from heat and add the rum. Using the kitchen torch, carefully light the rum in the skillet. Swirl the skillet until the flames have disappeared, about 30 seconds.
7. Place the caramelized banana slices on top of the crispy rice and drizzle with some of the caramel mixture. Top with small scoops of ice cream and another drizzle of caramel. Sprinkle with chopped pecans and serve immediately with the remaining sauce on the side.

How to Toast Pecans

Preheat the oven to 350F (180C). Spread the pecans onto a baking sheet. Toast in the preheated oven until the nuts start to turn golden brown and become fragrant, 8 to 12 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.