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1
In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon and nutmeg.
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2
Bring to a boil, then remove from heat and let steep, covered for 30 minutes.
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3
Bring a small saucepan of water to a boil; add rice and blanch for 1-2 minutes.
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4
Drain, and set aside.
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5
Remove vanilla bean and cinnamon stick from milk mixture.
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6
Scrape seeds from bean, and stir them back into the mixture; discard the bean and cinnamon stick.
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7
Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
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8
In a small bowl, whisk together egg yolks and remaining 2 cups milk.
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9
Add to rice mixture, stirring well.
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10
Cook over medium heat, stirring constantly, until thickened, 10-15 minutes.
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11
Do not allow to boil.
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12
Add 1 tablespoon butter, and stir until melted.
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13
Remove pudding from heat; transfer to a bowl, and let cool slightly.
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14
Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold.
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15
Pudding will keep, refrigerated, for up to 3 days.
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16
When ready to serve, cut bananas into 1/2-inch thick diagonal slices.
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17
Melt remaining 2 tablespoons butter over medium heat in a heavy skillet.
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18
Stir in remaining 3/4 cups sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms.
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19
Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2-3 minutes.
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20
Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
