6 cups milk
1 cup Arborio rice
½ vanilla bean, split lengthways
120g caster sugar
2 tbsp Amaretto or rum
2 tbsp lemon juice
3 tbsp soft brown sugar
½ tsp ground cardamom
whipped cream or ice cream, for serving
Simmer milk in a large ovenproof pot or casserole dish. Stir in rice and vanilla bean. Cook rice on a low heat for about 30 minutes until tender.
Remove vanilla bean and stir in sugar. Cool to room temperature then stir in amaretto or rum.
Preheat oven to 180°C. Peel bananas, slice and sprinkle with lemon juice to stop browning. Top rice pudding with sliced bananas and sprinkle with sugar mixed with cardamom.
Place in oven for 15 minutes until warmed through, then place under a hot grill for 5 minutes to caramelise the bananas. Serve with whipped cream or vanilla ice cream.