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1
Combine the milk, rice and salt in saucepan over medium heat.
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2
Cook at a low simmer, stirring frequently, until the rice is tender, 35-40 minutes.
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3
In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg.
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4
Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until mixture thickens.
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5
Remove from heat and let cool.
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6
Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
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7
Using a handheld mixer, beat until soft peaks form.
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8
Fold into the cooked rice mixture.
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9
Refrigerate for 1 hour.
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10
Melt the butter in a skillet over medium-high heat.
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11
Stir in the brown sugar, stirring until the sugar dissolves.
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12
Add the remining cinnamon and the bananas.
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13
Cook for 1 minute.
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14
Remove the pan from the heat and add the liqueur.
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15
Place the pan back over the heat and flame the liqueur.
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16
Shaking the pan constantly, cook for 30 seconds.
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17
Stir in the remaining 1/4 cup cream and remove from the heat.
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18
Spoon the banana sauce in each of 4 bowls.
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19
Spoon the pudding into the bowls and top with a little more banana sauce.
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20
Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.
