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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Black rice and coconut pudding with caramel bananas


This take on an Asian classic sees creamy black rice paired with caramelised bananas and crunchy rice crisps. The rice crisps are optional, so if they seem like a bridge too far, opt for coarsely chopped salted peanuts instead. Begin this recipe a day ahead to dry out the jasmine rice and soak the black rice.

You'll need

170 gm (1 cup) sticky black rice, soaked overnight in cold water 600 ml canned coconut cream, plus extra to serve 1 vanilla bean, split and seeds scraped 70 gm coconut sugar, or to taste To serve: lime wedges (optional)   Rice crisps 2 tbsp jasmine rice For deep-frying: vegetable oil   Caramel bananas 50 gm coconut sugar 2 small bananas, unpeeled, halved lengthways 100 ml canned coconut milk

Method

  • 01
  • For rice crisps, cook jasmine rice in a saucepan of boiling water until tender (10-12 minutes), drain and pat dry on paper towels. Spread on a tray and stand at room temperature overnight to dry out. Heat oil in a saucepan over medium-high heat to 180C, then deep-fry rice until puffed and golden (1-2 minutes). Drain in a heatproof sieve then on paper towels and set aside.
  • 02
  • Drain rice then simmer with coconut milk, vanilla bean and seeds and 250ml water in a saucepan over medium-high heat, stirring occasionally, until rice is tender (30-35 minutes). Stir in coconut sugar and a pinch of salt and set aside.
  • 03
  • For caramel bananas, scatter sugar evenly in the base of a frying pan, press cut-side of bananas into coconut sugar to cover evenly, then cook over medium-high heat until caramelised (3-4 minutes). Remove bananas from pan and set aside. Add coconut milk to pan, stir to combine and simmer until a sauce forms (2-3 minutes).
  • 04
  • To serve, divide rice pudding among bowls, top with caramel bananas and drizzle with coconut caramel sauce. Serve with extra coconut cream and rice crisps.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young vintage Port.

Featured in

Jun 2015

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