Creamy Rice Pudding with Caramelized Bananas

1. 1 Milk 2.5%pack 930 ml ≈ $0.88 170 ml
2. 2 Short-grain ricepack 800 g ≈ $2.14 60 g
3. 3 Bananas≈ $1.44 per kg 80 g
4. 4 Sugar 17 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, then cover with 100 ml water and milk¹, and bring to a boil.

2. Reduce heat, add salt, and simmer for 18–20 minutes, stirring often, until the rice is tender and the porridge is thick.

3. Slice the banana³ into 1 cm-thick rounds.

4. Melt 1 tbsp sugar in a dry skillet over medium heat for 2–3 minutes until it turns amber.

5. Add butter⁵ and the banana³ slices, frying for 2 minutes, carefully flipping, until the pieces are coated in caramel.

6. Serve the porridge in bowls and top with the caramelized banana³.