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Sticky black rice with coconut cream, ginger syrup and banana

This dish is delicious and versatile - enjoy it for breakfast or dessert. Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.

You'll need

150 gm glutinous black rice, soaked overnight in cold water, drained 30 gm light palm sugar, finely chopped 3 tsp salt 2 bananas, sliced to serve 200 ml coconut cream, to serve   Ginger syrup 30 gm young ginger, thinly sliced on a mandolin 125 gm raw sugar Juice of ½ lime


  • 01
  • For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.
  • 02
  • Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.
  • 03
  • To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sweet botrytis sémillon.

Featured in

May 2014

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