THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta
- 1 cup cooked long grain rice
- 1/3 cup sugar
- 1/3 cup heavy whipping cream, whipped
- 1 large firm banana, sliced
- Fresh mint, optional
- In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired. Yield: 2 servings.
Originally published as Banana Rice Pudding in Reminisce Extra February 1998, p47
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