Coconut Banana Rice Pudding with Toasted Walnuts

Steps

1. Prepare first: rinse the rice in a sieve until the water runs mostly clear, slice the banana, and chop the walnuts.
2. In a dry heavy pot over medium heat, toast the walnuts, stirring, 3 to 4 minutes until fragrant. Tip them onto a plate to cool and set aside for topping.
3. In the same pot, melt the butter over medium heat. Add the banana in one layer and cook 1 to 2 minutes per side until golden. Transfer the banana to a bowl.
4. Add the rice, coconut milk, milk, water, brown sugar, cinnamon, nutmeg and salt to the pot. Bring to a gentle simmer over medium heat, stirring.
5. Lower the heat and simmer uncovered, stirring often and scraping the bottom, 25 to 30 minutes until the rice is very tender and the pudding is thick and creamy.
6. Remove from the heat. Stir in the vanilla and half of the banana, mashing a few pieces into the pudding. Keep the remaining half of the banana covered in the fridge for topping.
7. Spoon the pudding into 4 bowls or a container, press plastic wrap onto the surface, cool 20 minutes, then chill at least 2 hours until cold and set.
8. To serve, stir each pudding, loosening with a splash of water if very thick, then top with the remaining half of the banana and the toasted walnuts.