Black rice and coconut pudding with caramel bananas
This take on an Asian classic sees creamy black rice paired with caramelised bananas and crunchy rice crisps
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
50g coconut sugar
2 small bananas, unpeeled, halved lengthways
100ml canned coconut milk
2 tbsp jasmine rice
Oil, for deep frying
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.