Toffee Banana White Chocolate Rice Pudding with Candied Almonds πππ«
Toffee Banana White Chocolate Rice Pudding with Candied Almonds πππ«
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 380 kcal | Servings: 4 servings
_____Ingredients:_____
1 cup Arborio rice
4 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
1/4 cup toffee bits
1/4 cup white chocolate chips
1/4 cup sliced almonds
2 tablespoons butter
Pinch of salt
_____Directions:_____
In a large saucepan, combine the Arborio rice and whole milk. Bring to a gentle boil over medium heat, then reduce the heat to low. Let simmer, stirring occasionally, for about 30-35 minutes, or until the rice is tender and the mixture has thickened.
Stir in the granulated sugar, vanilla extract, mashed bananas, and toffee bits. Cook for an additional 5 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the white chocolate chips until melted and well combined.
In a separate skillet, melt the butter over medium heat. Add the sliced almonds and cook, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat.
Serve the rice pudding warm, topped with the candied almonds.
