Black Rice and Coconut Pudding with Maple Caramelised Banana




Serves 2


INGREDIENTS


170g black rice

2x cans (800ml) coconut milk

1 vanilla bean

3tbsp maple syrup


1 small banana, peeled and halved lengthways

1 tbsp coconut oil

1 tbsp maple syrup


Salted peanuts

1 lime, zest and in wedges


Optional to serve:

Coconut yoghurt

Desiccated coconut


METHOD


1. Rinse the black rice in cold water and drain. Place in a saucepan with the coconut milk and simmer until cooked, 30-35 minutes. Add a splash of water if It seems to dry. Stir through the maple syrup and pinch of salt.

2. Heat a small frying pan over a medium heat and add the coconut oil and maple syrup. When the syrup starts to bubble, add the bananas, cut side down and cook until caramelised.

3. Divide the rice between two bowls and top with the caramelised banana and any remaining syrup from the pan. Top with the lime zest and peanuts. Serve with lime wedges.

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