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

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 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


  • 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.