Instructions
Follow the steps and taste along the way.
Toast the sesame
Add the sesame seeds to a dry pan and toast over medium heat for 2–3 minutes, stirring frequently, until fragrant and some of the seeds are lightly browned. Transfer to a plate so they stop toasting.
Start cooking the rice
Rinse the rice in a sieve under cold water. In a saucepan, combine it with the milk, water, vanilla extract, and salt. Bring just below a boil over medium-low heat, stirring constantly, then reduce the heat so the mixture simmers gently.
Cook the pudding until creamy
Cook uncovered for 25 minutes, stirring every 2–3 minutes, especially along the bottom of the pan. Stir in the granulated sugar and finely grated lime zest. Continue cooking for another 8–12 minutes, until the rice is tender and the pudding is thick but still creamy; it will thicken further as it rests.
Caramelize the bananas
Peel the bananas and cut them in half lengthwise. Melt the butter in a large pan, add the brown sugar, and stir for about 30 seconds. Add the bananas cut-side down and cook for 2 minutes, then turn them over and cook for another 1–2 minutes, until golden and tender but not falling apart. Remove from the heat and drizzle with 20 ml lime juice.
Divide into bowls and serve
Spoon the warm rice pudding into four bowls. Top with the caramelized bananas and the juices left in the pan, then sprinkle with the toasted sesame. Serve warm, not piping hot, to bring out both the creamy texture and fresh lime flavor.
