Sweet Risotto With Exotic Bananas

1 c Arborio rice

3 Exotic ripe bananas (about

1 1/3 lb Total weight), peeled and

Chopped 1/4 c Brown sugar

3 c Milk

1/4 c Creme de cacao liqueur

1/2 ts Cinnamon

Sprinkle about a third of the rice in the bottom of a 2-quart casserole dish. Then sprinkle on a third of the bananas and a third of the sugar on top of them. Continue sprinkling in thirds until you're done. Pour on the milk and creme de cacao and sprinkle with cinnamon. Cover and bake in a 375 degree pre-heated oven until the liquid has been absorbed and the rice

is tender, about 1 hour. Serve warm. We discovered that it also tastes good cold, standing in front of the refrigerator :-) You can substitute skim milk or evaporated skim milk instead of whole milk. Also, if exotic bananas aren't available, substitute regular ones. I used evaporated skim milk, regular bananas, and I think I left out the liqueur. Arborio is the short-grained Italian rice traditionally used for risotto. My regular supermarket does carry it. Perhaps another kind of rice would work.