Black Rice Pudding Recipe with Banana and Coconut

Angela Casley's sweet, sticky dessert is a taste sensation

Black rice pudding with banana and coconut. Picture / Babiche Martens.

This sweet, sticky dessert is a great way to showcase black rice. Bananas are a soft and flavoursome accompaniment, but mango, berries or a poached tamarillo would also be delicious. If you would rather serve this for breakfast halve the quantity of sugar. You could also replace the coconut cream with milk. I like the rice to be a little bit chewy, but if that’s not your thing, cook it a tad longer.

Serves 4

• 2 cups black rice
• ½ tsp salt
• 1 Tbsp finely grated fresh ginger
• Pinch nutmeg
• 1 cup water
• 400g tin coconut milk
• 400g tin coconut cream, reserving ¼ tin for serving
• ¼ cup brown sugar
• ¼ tsp chilli flakes
• 2 bananas, sliced
• Extra coconut cream to serve
• ¼ cup toasted coconut to serve
• 1 lime to squeeze

1. Place rice, salt, ginger, nutmeg, water and coconut milk in a medium pot. Bring to a simmer for 30 minutes. Add the coconut cream, sugar and chilli and continue to simmer for 15-20 minutes until rice is cooked.

2. Serve warm with sliced banana, a drizzle of coconut cream, toasted coconut and a squeeze of lime.

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