Baked Banana Gratin is an early springtime dessert, refreshing, yet warm, a final stop before the warm nights of summer. The origin of this dessert is France, where desserts with rice are more popular than in America and Japan.

3 -4 bananas 1/2 lb. white rice 500 - 600cc milk 1 vanilla bean 3 - 3.5 oz. sugar Salt Custard cream (1/4 of the amount of cooked rice) Fresh cream (1/2 the amount of custard cream) Raisins Molasses

･ Soak the raisins in hot water. ・ Cut bananas into 5-mm thick slices. 　 　 ・ Make custard cream. 　 　 　 　 　 [Custard Cream] 3 egg yolks 2 oz. granulated sugar 1 tablespoon flour 250cc milk 1/4 vanilla bean 1 oz. unsalted butter 　 　 <Custard Cream> 　 　 [1] In a pan heat the milk and the 1/4 vanilla bean to a near boil. 　 　 [2] Beat egg yolks and granulated sugar in a bowl until white and creamy, then mix in the flour. [3] Add 1/4 of the hot milk and mix promptly. Stir in the remaining milk. Strain and return to pan. Heat on high while stirring with a wooden spatula. Keep stirring until the liquid comes to a boil and begins to thin. Cook well to get rid of the floury texture. [4] Turn off the heat. Stir in butter. Pour contents into a flat container and cover the surface tightly with Saran Wrap. Place container inside a pan filled with ice water to cool.

[1] Add a little salt to a pot of boiling water and cook the rice for 2 - 3 minutes. Strain and rinse the rice briefly with water. Parboiling the rice gets rid of its odor. [2] Heat milk and vanilla beans in a pan. Add rice and cover. When contents come to a boil, lower the heat to low and cook until the rice turns soft. Add sugar and mix while the rice is still hot. Let it cool. [3] Add the custard cream. 　 　 [4] Mix in the fresh cream, taking care not to make the consistency too thin. Add the raisins. If the mixture is too thin, it will boil over when baked. [5] Pour into a heat-resistant pan. Arrange the sliced bananas on top and sprinkle with granulated sugar. Place on top rack of oven preheated to 375 degrees Fahrenheit and bake for 15 minutes, or until the surface turns brown. [6] Remove and immediately pour the molasses over it. If molasses is not available at your market, make your own by combining, to your taste, brown sugar, water and glutinous starch syrup.