Black rice pudding with banana and coconut

Babiche Martens

This sweet, sticky dessert is a great way to showcase black rice. Bananas are a soft and flavoursome accompaniment, but mango, berries or a poached tamarillo would also be delicious. If you would rather serve this for breakfast halve the quantity of sugar. You could also replace the coconut cream with milk. I like the rice to be a little bit chewy, but if that’s not your thing, cook it a tad longer.

Ingredients

2 cups	Black rice (Main)
½ tsp	Salt
1 Tbsp	Fresh ginger, finely grated
1 pinch	Nutmeg
1 cup	Water
1 tin	Coconut milk, approx. 400g
1 tin	Coconut cream, approx. 400g, reserve a quarter of the tin for serving
¼ cup	Brown sugar
¼ tsp	Chilli flakes
2	Bananas, sliced (Main)
¼ cup	Toasted coconut, to serve
1	Lime, to squeeze

Directions

1. Place rice, salt, ginger, nutmeg, water and coconut milk in a medium pot. Bring to a simmer for 30 minutes. Add the coconut cream, sugar and chilli and continue to simmer for 15-20 minutes until rice is cooked.
2. Serve warm with sliced banana, a drizzle of coconut cream, toasted coconut and a squeeze of lime.

More Asian recipes from Angela

• Lamb and potato rendang
• Chicken and pumpkin yellow curry