Creamy rice pudding with grilled bananas

Instructions

1. Combine the milk, sugar and cinnamon in a saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Remove from heat.
2. Meanwhile, heat the rice in the microwave following packet instructions. Place rice in a medium heatproof bowl. Pour in the hot milk mixture and stir to combine. Stand for 5 minutes or until milk has absorbed. Remove the cinnamon stick. Cover and place in the fridge for 20 minutes to chill.
3. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Brush the banana slices with half the syrup. Cook for 1 minute each side or until lightly browned. Transfer to a plate.
4. Fold the yoghurt into the cold rice mixture. Divide the rice pudding between four serving glasses. Top with the banana and drizzle with the remaining syrup to serve.