Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • For 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.
  • 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 and rice crisps.