Black rice pudding with banana and coconut
Photo by 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.
|2 cups||Black rice|
|1 Tbsp||Fresh ginger, finely grated|
|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|
|¼ cup||Toasted coconut, to serve|
|1||Lime, to squeeze|
- 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.
- Serve warm with sliced banana, a drizzle of coconut cream, toasted coconut and a squeeze of lime.
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