Seasonal Recipes

Black Rice and Coconut Pudding with Caramel Bananas


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)
Caramel bananas
50 gm coconut sugar
2 small bananas, unpeeled, halved lengthways
100 ml canned coconut milk

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.

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).

To serve, divide rice pudding among bowls, top with caramel bananas and drizzle with coconut caramel sauce. Serve with extra coconut cream or natural greek yoghurt.

Source : Gourmet Traveller