Coconut Black Rice Pudding

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Prep time

15min

Cook time

60min

This tasty coconut black rice pudding is a delicious sweet treat for your next dessert. To serve, cook delicious caramelised bananas following this recipe!

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Black Rice

  • 2 cup Water (for rice)

  • 1 Vanilla Bean (split)

  • ½ cup Coconut Cream

  • 2 Small Bananas (halved)

  • ⅔ cup Brown Sugar (plus extra tablespoon for bananas)

  • 50 g Unsalted Butter

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Coconut Black Rice Pudding

Method

  • Place the rice, 1 1/2 cups water and vanilla bean in a medium saucepan and bring to the boil. Reduce the heat to low, cover with a lid and cook for 35 minutes or until tender.

  • While the rice is cooking, make the caramel. Place 3/4 cup sugar, remaining water and butter in a small saucepan over high heat and cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the temperature to medium, and simmer for 10-12 minutes or until thick and glossy.

  • Stir half the caramel through the rice and set aside for 5 minutes.

  • Heat a large frying pan over medium heat. Press the bananas into the extra brown sugar and cook, cut-side down, for 2-3 minutes or until caramelised.

  • Spoon the rice into bowls and drizzle with the coconut cream and remaining caramel. Serve with the caramelised banana.

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