Bananas Foster Crispy Rice

Prepare the Rice Base: In a saucepan, combine rinsed sushi rice, water, 1/4 cup white sugar, and 1 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for about 25 minutes, or until rice is tender. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and spread onto a parchment-lined baking sheet. Refrigerate, uncovered, for at least 8 hours or up to 24 hours. (Prep time: 40 minutes + 8-24 hours refrigeration)

Flavor the Rice: In a bowl, whisk together yogurt, brown sugar, vanilla extract, cinnamon, and the remaining 1/2 teaspoon salt. Add the refrigerated rice and mix thoroughly until evenly coated. (Prep time: 5 minutes)

Crisp the Rice: Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the rice mixture to the skillet, pressing it into an even layer with the back of a spoon, ensuring there are no gaps. (Prep time: 3 minutes)

Create the Crust: Cook the rice over medium heat, pressing down occasionally and rotating the pan every 2 minutes, until it sizzles, browns, and crisps along the edges, about 10 minutes. Remove from heat. Spray a large plate with cooking spray, invert it over the skillet, and flip. Add 2 tablespoons of butter to the skillet, then gently slide the rice back in. Cook over medium heat until a crust forms and the edges are crisp, about 8 minutes more. Slide the crispy rice onto a large plate and set aside, reserving the skillet. (Cook time: 18 minutes)

Caramelize the Bananas: Place banana slices on a plate and sprinkle the flat sides evenly with the remaining 2 tablespoons of white sugar. Using a kitchen torch, carefully heat the sugar until deeply golden brown and shiny, about 2 minutes. (Cook time: 2 minutes)

Prepare the Rum Caramel Sauce: Melt the remaining 1 tablespoon of butter in the reserved skillet over medium heat. Add the caramel topping and stir until it just begins to bubble, about 30 seconds. Remove from heat and add the dark rum. Using a kitchen torch, carefully ignite the rum in the skillet. Swirl the skillet until the flames subside, about 30 seconds. (Cook time: 1 minute)

Assemble and Serve: Place the caramelized banana slices on top of the crispy rice and drizzle with some of the rum caramel sauce. Top with small scoops of vanilla ice cream and another drizzle of caramel. Sprinkle with chopped toasted pecans. Serve immediately with the remaining sauce on the side. (Assembly time: 5 minutes)