Rice with Bananas and Pineapple

For rice with bananas and pineapple, proceed as follows:

1. heat the whipping cream and the milk with salt. Add the rice and the slit vanilla pod and cook for about 40 minutes, until the rice is still a little grainy and the milk/cream is almost completely absorbed. After half the cooking time, add the sugar. 2.

Remove the vanilla pod and mix the butter into the rice pudding, flaking as you go. Then fold in the egg yolks as well.

Drain the pineapple rings from the can, reserving the juice.

Butter a round gratin dish and line the bottom with whole pineapple rings and the sides with half rings. 5.

5. spread half of the rice on top and cover with the remaining pineapple rings. Cover everything together with 4 tablespoons of apricot jam and top with the remaining rice.

Cook the rice pudding in a water bath for 15 minutes and then refrigerate for 1-2 hours.

7. peel the bananas, cut them in half lengthwise and diagonally, sprinkle with the sugar and fry all around in the butter.

8. bring the pineapple juice to the boil and reduce by half. Add the remaining jam and the rum.

Turn the pudding out onto a plate, garnish with the bananas and pour over the rum sauce.

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