Arroz con plátano – rice with fried banana and cinnamon Recipe
Arroz con plátano is a simple dessert of rice and fried bananas, fragrant with cinnamon and vanilla. In Mexico it’s often served to children after lunch or as a sweet supper when there’s leftover rice from the previous day. The taste is like a cross between rice pudding and caramelized banana, but lighter and less creamy.
Arroz con plátano is a clever way to turn plain leftover rice into a warm, fragrant dessert with caramelized banana. Cinnamon, vanilla and butter create an aroma like from a small Mexican bakery, but the whole dish is lighter than classic rice pudding. Children love it for the sweetness and bananas, and adults appreciate that it’s not overly heavy.
Chef's tips
Cook the rice over very low heat and stir every few minutes, especially towards the end, so the milk doesn’t catch on the bottom of the pot – even slight burning quickly spoils the flavor. Fry the bananas briefly in well-heated butter; if you move them around the pan too often, you’ll end up with purée instead of nice slices. Add the sugar to the bananas only once they’re lightly browned – it will caramelize faster and won’t start burning.
How to serve
Serve the rice in small bowls with hot bananas on top and a little extra cinnamon – it’s a great dessert after a simple weekday lunch. It goes well with a mug of warm milk, cocoa or milky coffee, especially on cooler evenings when you want something sweet instead of dinner. On summer afternoons you can add a spoonful of natural yogurt or a dollop of cream for a touch of freshness.
Ingredients
- white rice e.g. long-grain - 200 g
- milk - 500 ml
- water - 200 ml
- banana ripe but not mushy - 3 pieces
- sugar or to taste - 3 tablespoons
- ground cinnamon - 0.5 teaspoons
- vanilla pod or 0.5 teaspoon vanilla extract - 0.5 pieces
- butter - 30 g
- salt pinch - 1 pinch
- raisins optional - 2 tablespoons
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear. This will make the dessert less sticky.
- Pour the milk and water into a pot and add a pinch of salt. If using a vanilla pod, split it lengthwise, scrape out the seeds and add them to the pot along with the pod. Bring to a boil over medium heat, stirring from time to time so the milk doesn’t burn.
- Add the rice, reduce the heat to low and cook for 15–18 minutes under a partially covered lid, stirring every few minutes, until the rice is soft and most of the liquid has been absorbed. If using vanilla extract, add it towards the end of cooking.
- Towards the end of cooking, add 2 tablespoons of sugar, the cinnamon and the raisins, if using. Stir and cook for another 2–3 minutes. Remove the vanilla pod if you used one.
- Peel the bananas and cut them into thick slices (about 1 cm). Heat the butter in a pan over medium heat. Add the banana slices and fry for 2–3 minutes on each side until lightly browned and softened.
- Sprinkle the bananas with the remaining 1 tablespoon of sugar and fry for about 1 more minute, until the sugar dissolves and lightly caramelizes, forming a shiny, sticky coating.
- Divide the rice between bowls. Top with the hot fried banana slices along with the sauce from the pan. If you like, sprinkle with a little extra cinnamon.
- You can serve the dessert immediately while warm or slightly cooled – it tastes good both ways.
Storage
Store leftover rice in a closed container in the fridge and reheat gently with a splash of milk. Fry fresh bananas just before serving so they stay caramelized and soft, not soggy.
