Title: Sweet risotto with exotic bananas
 Categories: Desserts, Low fat
      Yield: 1 Servings
 
      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.