Coconut Black Rice Pudding
Easy
> 1 Hour
Serves 4
Vegetarian
Coconut Black Rice Pudding
Ingredients
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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Coconut Black Rice Pudding
Easy
> 1 Hour
Serves 4
Vegetarian
Ingredients
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.