Banana Rice Pudding (A Laos recipe)

For those of you whose kids go to Pomfret Community School, I am sure that you are aware that Cultural Arts Week will soon be upon us.  I was asked to volunteer, so of course I am going to cook!  (I am not an arts and crafts kind of person)  I looked on lots of websites and found that one of their main staple foods is rice.  They also like spicy flavors.  At some point, I may need to return to one particular website, because I saw recipes such as chargrilled salt-encrusted lemongrass fish, beef larb and beef wok tossed in Lao whiskey. (Can't bring whiskey into school)  Some more exotic dishes are barbecued ox tongue and red ant egg salad.... Nope, not using those either.  I decided to settle on dessert!  I will be having a kitchen cart to wheel from classroom to classroom.  ** A note -  is that this recipe called for 16 oz of canned fruit.(it didn't specify what kind)   I decided to substitute this for 16 oz of thinly sliced, peeled apples. I increased the water by 1/4 of a cup.  Very mild, and easy to make.  We will see what the students think......


1  1/2 cup cooked brown rice
1 cup nonfat milk
1 medium banana, cut into thin slices
2 cups apples, peeled and cut into thin slices
3/4 cup water
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

• In a medium sized saucepan, combine apples, bananas, water, honey, vanilla, cinnamon and nutmeg
• Bring to a boil, reduce heat and simmer for 10 minutes until tender but not mushy
• Add the rice and milk.  Mix thoroughly
• Bring to a boil and simmer for 10 minutes longer
• Serve warm