Combine the milk, rice, and salt in a saucepan over medium heat. Cook until the rice is tender, about 30 minutes. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour.
To make the tortilla baskets:
Heat a lightly buttered skillet over medium heat. Add a tortilla and sprinkle with a litte of the cinnamon-sugar mixture. When the tortilla is hot, flip it over and sprinkle the other side with a little cinnamon-sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat the procedure with the remaining tortillas. Set aside until ready to assemble.
Melt the remaining butter in a skillet over medium heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/2 cup cream and remove from the heat. Spoon the banana sauce in the center of each plate. Place the tortilla cup in the center of the sauce. Spoon the pudding in the center of the cups and top with a little more banana sauce. Garnish with powdered sugar and cinnamon sticks, if desired.
Yield: 6 servings