Coconut rice pudding with caramelised bananas
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Loading... Ingredients
- 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
- 375 ml (1½ cups) water
- 1 x 400 ml can coconut milk
- 1 x 400 ml can coconut cream
- 200 ml sugar
- 45 ml (3 tbsp) butter
- 2 large bananas, sliced
- 45 ml (3 tbsp) soft brown sugar
- 150 ml flaked almonds, toasted
- grated rind of 1 lemon
- pinch of salt
Method
- In a large pot combine Spekko Rice and water with salt and lemon rind. Simmer for 10 minutes on a low heat. Stir the rice to prevent sticking. The rice should be tender but not mushy.
- Stir in the coconut milk and cream and continue to cook until the mixture thickens.
- Stir in sugar until dissolved and spoon rice out.
- Melt butter in a frying pan and add banana. Fry on both sides until golden brown.
- Sprinkle brown sugar over bananas and allow to caramelise.
- Serve the rice pudding warm or at room temperature in small bowls with caramelised bananas on the side. Garnish with roasted almonds.
- Lemongrass can be used to flavour this pudding.
- Toasted coconut can also be added to this recipe for a more nutty flavour.
- Spekko Saman White Rice can be used instead of the Spekko Jasmine Rice.
From the Spekko kitchen