Put 150g of spherical grain (pudding) rice right into a medium-sized, heavy-based saucepan. Pour in 500ml of water and convey to the boil. Watch rigorously till the water has nearly evaporated, a matter of 5-7 minutes. As soon as the water has nearly disappeared add 250ml of full cream milk, 250ml of single cream and a couple of tbsp of caster sugar. Let it come to the boil, then decrease the warmth to a simmer.
Crack 6 inexperienced cardamom pods with a heavy weight, then take away the tiny black-brown seeds inside. Crush them to a rough powder with a pestle and mortar or one other heavy weight. (I typically use the top of a rolling pin and a mixing bowl.) Then add the cardamom to the rice along with 3 cloves.
Go away the rice to simmer gently for quarter-hour, stirring recurrently (in any other case it would stick) by which era the rice must be smooth and creamy.
In the meantime prepare dinner the bananas. Peel 4 bananas, agency reasonably than ripe, and slice them thickly. Put 40g of mild muscovado sugar on a plate in a single layer ensuring there aren't any lumps. Press each bit of banana, lower aspect down, into the sugar, so every one is flippantly coated.
Place a nonstick frying pan over a low to reasonable warmth, place the bananas within the pan and allow them to prepare dinner for 3-4 minutes, till the sugar begins to show golden and flippantly caramelise.
Ladle the nice and cozy rice into dishes, eradicating the cloves as you go. Take away the bananas from the warmth with a palette knife, there isn't a want to show them over, and serve them with the rice. Serves 4
Take care when the water is evaporating – because it disappears the rice turns into fairly unstable, reasonably like polenta. It'll settle down when you add the milk and cream.
Use agency bananas reasonably than ripe ones, which have a tendency to show to mush when cooked.
Keep away from the temptation to maneuver the bananas till the underside is deep gold in color.
Comply with Nigel on Twitter @NigelSlater
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