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SERVES:
6-8 small servings

INGREDIENTS:

• 4 cups milk
  
• 1 cup regular medium grain white rice


• 1/2 cup loosely packed light brown sugar


• 1 large egg


• 1/4 tsp ground cinnamon


• 1/4 tsp ground ginger


• 1 tsp vanilla


• 2 Tbs milk


• 2-3 ripe bananas, peeled and mashed


• Sliced strawberries as needed for garnish (optional)


• Chocolate chips for garnish (optional)


• Whipped cream for garnish (optional)

PROCEDURE:

Add 4 cups of milk to a deep, heavy bottomed stainless steel pot, then add 1 cup regular, medium grain white rice and 1/2 cup firmly packed light brown sugar, stir that in and bring it up to a simmer.

Once it does come to a simmer, adjust the heat so it stays at a nice simmer, it'll take about 20 minutes for the rice to soften up. (See hints below).

While that is happening, crack one large egg into a mixing bowl and add 1/4 tsp each of ground cinnamon and ground ginger, add 1 tsp vanilla and 2 Tbs milk and whisk it up.

At some point you'll need to peel and mash 2-3 ripe bananas.

Once the rice is soft to the tooth, take about 1/4 cup of that and add it to the bowl with the egg, whisk that up and add it back to the rice.

Stir that in and then fold in the mashed bananas, fold those in and turn the heat off.

Put that mixture into a large, shallow baking dish and pop it into the fridge to cool down and then, once it has cooled down, top it with a layer of plastic wrap to keep it from drying out.

Serve it up in individual bowls with sliced strawberries, chocolate chips and even a dollop of whipped cream if you like.

HINTS:

Add a little more milk to the rice if the mixture seems too thick before the rice is as soft as you like.
This is best served cold but can be served warm right after making.