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.
150 gmglutinous black rice, soaked overnight in cold water, drained30 gmlight palm sugar, finely chopped3 tspsalt2bananas, sliced to serve200 mlcoconut cream, to serveGinger syrup30 gmyoung ginger, thinly sliced on a mandolin125 gmraw sugarJuiceof ½ lime
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.
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.
To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.