Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
2 medium bananas, peeled and chopped
1 1/2 tablespoon light rum
1/2 cup plus 2 teaspoons packed brown sugar
1 cup heavy cream, divided
1/4 cup butter
1/3 cup chopped pecans
3 cups cooked rice
In small bowl, combine bananas and rum. Combine 1/2 cup brown sugar, 1/2 cup cream and butter in 2-quart saucepan. Cook over medium-high heat until boiling 2 to 3 minutes, stirring constantly. Add pecans. Cook until slightly thickened 1 to 2 minutes, stirring constantly. Remove from heat and stir in banana mixture. Add rice; mix well.
Beat remaining 1/2 cup cream until soft peaks form. Add remaining brown sugar; beat until stiff peaks form. Serve pudding topped with whipped cream.