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1
In a saucepan, over medium heat, combine the milk, rice, and salt.
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2
Simmer for 30 minutes, or until the rice is tender.
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3
In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg.
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4
When the rice is done, stir the sugar and egg mixture into the rice pot.
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5
Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens.
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6
Remove from the heat and let cool.
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7
Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
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8
Using a hand-held mixer, beat until soft peaks form.
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9
Fold in the cooled rice mixture.
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10
Refrigerate for 1 hour.
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11
Make tortilla baskets:
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12
Heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar.
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13
When tortilla is hot flip over and sprinkle the other side with cinnamon sugar.
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14
Have ready 2 cups or small bowls.
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15
Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket.
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16
Repeat method for the remaining tortillas.
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17
Set aside until ready to assemble.
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18
In a saute pan, melt the remaining butter.
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19
Stir in the brown sugar, stirring until the sugar dissolves.
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20
Add the remaining cinnamon and bananas.
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21
Saute for 1 minute.
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22
Remove the pan from the heat and add the liqueur.
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23
Place the pan back over the heat and flame the liqueur.
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24
Shaking the pan constantly, cook for 30 seconds.
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25
Stir in the remaining 1/2 cup of cream and remove from the heat.
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26
Spoon the banana sauce in the center of each plate.
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27
Place the tortilla cup in the center of the sauce.
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28
Spoon the pudding in the center of the cups and top with a little more banana sauce.
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29
Garnish with powdered sugar and cinnamon sticks, if desired
