Caramelised bananas & black rice pudding

Caramelised bananas & black rice pudding

By
From
Posh Rice
Serves
2
Prep
40 mins

Commonly served for breakfast in parts of Southeast Asia, this also makes a wonderful dessert. Once cooked, the black rice retains some bite and has a nutty taste that goes perfectly with the caramelised banana and cool coconut yoghurt.

Ingredients

Quantity Ingredient
100g thai black sticky rice
400ml coconut milk from a carton, (not full-fat from a can)
4 1/2-5 tablespoons soft palm or coconut sugar
3 tablespoons coconut flakes
2 ripe bananas, thickly sliced
coconut milk yoghurt, to serve
salt

Method

  1. Soak the rice in warm water for at least 30 minutes, then drain. Bring 300ml of the coconut milk to a simmer. Add the rice and a pinch of salt, cover and simmer for 25 –30 minutes, or until the rice is cooked. Stir through 1½ – 2 tbsp of the sugar, depending on taste, and the remaining coconut milk. Cover and set aside.
  2. Toast the coconut flakes in a frying pan until golden, then transfer to a bowl. Heat the remaining sugar with a pinch salt in the frying pan over a medium–high heat. Once melted and bubbly, add the banana slices and cook for about 1 – 2 minutes on each side until caramelised.
  3. Serve the warm pudding in bowls with a dollop of cold coconut yoghurt, the caramelised bananas and coconut flakes.
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