Banana Rice Custard made with USA Rice

I don’t bake very often anymore. I really just don’t have the time, between working full-time, and blogging part-time. So when I do want to whip up something homemade, I’m looking for something fast, easy and delicious. Today I made the Banana Rice Custard Recipe I found on the USA Rice Federation Website.

Did you know that nearly 65% of all rice consumed in Canada is grown in the United States? There are thousands of rice varieties. I chose to make this recipe with Brown Rice which is an excellent source of: Thiamine, Niacin, Vitamin B6, Phosphorus, Zinc, and Magnesium.

When I cook rice I almost always take the easy way and use the microwave. Here’s how easy it is to cook rice in the microwave:

MICROWAVE METHOD

Combine 1 cup (250 mL) rice, liquid (see chart), 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional) in 2 to 3 qt (2 to 3 L) deep microwave baking dish. Cover and cook on high for 5 minutes or until boiling. Reduce to medium heat and cook 15 minutes (20 minutes for parboiled; 30 minutes for brown rice). Fluff with fork.

You can use the following chart to estimate how much liquid to use. I just used water this time but you can also use chicken or beef broth, vegetable or fruit juices to add more flavour to your rice.

Banana Rice Custard

Ingredients

3 medium bananas, fully ripened
1 tablespoon lemon juice
3 cups cooked rice
3 eggs
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons grated lemon peel
2 cups milk
nutmeg, sliced bananas and whipped cream for garnish (optional)

Preparation

Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart baking dish.

Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice mixture. Sprinkle with nutmeg.

Place baking dish in larger pan; half-filled with hot water. Bake in 325 degree oven for 1 hour. Chill thoroughly, at least four hours before serving. Serve with whipped cream and sliced bananas for garnish, if desired. (Be very careful taking the dish out of the oven. The water in the second dish is very dangerous if spilled because it is so hot)

The recipe took me about 3/4 an hour to make and then 3-4 hours to chill in the refrigerator. After chilled, I served small squares of the custard on plates with whipped cream, banana’s and added some chocolate sauce on top. It was delicious! I also substituted almond milk for the milk in the recipe and honey for the sugar. This is a fantastic recipe for substitutions.

You can check out more recipes from USA Rice on their Pinterest Page too!