Peel the banana and cut it. Grind up the almonds and heat them in a small pot with the honey. Pour in the rest of the milk and bring the mixture to a boil.
Blend the rice mixture with the hot milk and stir on a low stove for about 5 min. Add the banana pieces and remove from the heat.
Separate the egg yolks from the egg whites. Combine the whipped egg yolks with 2 tablespoons of the main mixture and stir. Then add this mixture to the main mixture while constantly stirring. Let it cool.
Beat the egg whites until the tips stiffen and carefully mix into the cream. Wet a cake form and pour the mousse into it. Put it in the fridge to harden. Upon serving, invert onto a plate.