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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


  • 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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