Rice pudding with passionfruit, caramelised banana and lime

Ingresients:

• 50 gm medium-grain rice
• 8 eggs
• 4 egg yolks
• 300 gm caster sugar
• 1 tsp vanilla bean paste
• 500 ml (2 cups) each milk and pouring cream
• 440 gm (2 cups) caster sugar
• 5 ripe bananas, peeled and thickly sliced diagonally
• 7 limes, 4 segmented and juice of 3
• 200 gm passionfruit pulp (from about 10 fruit)

Instructions:

1. Preheat oven to 160C. Cook rice in a large saucepan of boiling water for 10 minutes, then drain and set aside. Whisk eggs, yolks, sugar and vanilla in a bowl to combine, then mix in milk and cream. Add rice and pour into a 3-litre oven dish and bake until custard sets (55 minutes to 1 hour).
2. Scatter sugar in a wide heavy-based saucepan and place over medium heat, swirling pan if necessary, until sugar melts and turns a golden caramel (6-8 minutes). Remove from heat, add bananas and lime juice, swirl pan to coat, then add passionfruit and lime segments, swirl to coat again and serve spooned over warm rice pudding.