This sweet, sticky dessert is a great way to showcase black rice. Bananas are a soft and flavoursome accompaniment, but mango, berries or a poached tamarillo would also be delicious. If you would rather serve this for breakfast halve the quantity of sugar. You could also replace the coconut cream with milk. I like the rice to be a little bit chewy, but if that’s not your thing, cook it a tad longer.
Ingredients
| 2 cups | Black rice (Main) |
| ½ tsp | Salt |
| 1 Tbsp | Fresh ginger, finely grated |
| 1 pinch | Nutmeg |
| 1 cup | Water |
| 1 tin | Coconut milk, approx. 400g |
| 1 tin | Coconut cream, approx. 400g, reserve a quarter of the tin for serving |
| ¼ cup | Brown sugar |
| ¼ tsp | Chilli flakes |
| 2 | Bananas, sliced (Main) |
| ¼ cup | Toasted coconut, to serve |
| 1 | Lime, to squeeze |
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Directions
- Place rice, salt, ginger, nutmeg, water and coconut milk in a medium pot. Bring to a simmer for 30 minutes. Add the coconut cream, sugar and chilli and continue to simmer for 15-20 minutes until rice is cooked.
- Serve warm with sliced banana, a drizzle of coconut cream, toasted coconut and a squeeze of lime.
