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.