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.
- 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)
- 2 tbsp jasmine rice
- For deep-frying: vegetable oil
- 50 gm coconut sugar
- 2 small bananas, unpeeled, halved lengthways
- 100 ml canned coconut milk
- 1For 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.
- 2Drain 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.
- 3For 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).
- 4To serve, divide rice pudding among bowls, top with caramel bananas and drizzle with coconut caramel sauce. Serve with extra coconut cream and rice crisps.
Drink Suggestion: Young vintage Port. Drink suggestion by Max Allen