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Sticky black rice with coconut cream, ginger syrup and banana

Enjoy it for breakfast or dessert.
Sticky black rice with coconut cream, ginger syrup and banana

Sticky black rice with coconut cream, ginger syrup and banana

William Meppem
6
15M
55M
1H 10M

Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.

Ingredients

Ginger syrup

Method

Main

1.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.
2.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.
3.To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.

Drink Suggestion: Sweet botrytis sémillon. Drink suggestion by Max Allen

Notes

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