BLACK RICE AND COCONUT PUDDING WITH CARAMEL BANANAS

Prep time overnight Cooking time 45 mins, plus drying Serves 4

INGREDIENTS

170g sticky black rice, soaked overnight in cold water

600ml canned coconut cream, plus extra to serve

1 vanilla bean, split and seeds scraped 70g coconut sugar, or to taste Lime wedges (optional), to serve CARAMEL BANANAS

50g coconut sugar

2 small bananas, unpeeled, halved lengthways 100ml canned coconut milk RICE CRISPS

2 tbsp jasmine rice

Oil, for deep frying

METHOD

For rice crisps, cook jasmine rice in a saucepan of boiling water until tender, 10-12 mins, 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 180°C, then deep-fry rice until puffed and golden, 1-2 mins. Drain in a heatproof sieve then on paper towels and set aside.

To prepare the pudding, drain rice then simmer with coconut cream, vanilla bean and seeds and 250ml water in a saucepan over medium-high heat, stirring occasionally, until rice is tender, 30-35 mins. 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 mins. Remove bananas from pan and set aside. Add coconut milk to pan, stir to combine and simmer until a sauce forms, 2-3 mins.

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.