How To Make Black Rice Pudding With Caramelised Bananas & Salted Caramel Sauce

Serves 4

For the rice pudding
- 200g Indonesian black rice
- 400ml / can full-fat coconut milk
- 350ml water
- Pinch sea salt
- Handful cashew nuts
- 2 tbsp coconut flakes
- In a medium-sized pot, combine the black rice, coconut milk, a pinch of sea salt, and water.

Method:
1. Bring to a boil, then reduce the temperature to low and simmer, covered, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid as the pudding will continue to thicken as it cools). This will take about an hour, so be sure to give it a good stir every 15 mins and check on the cooking progress. Add more water if necessary.
2. Meanwhile, heat oven to 200 degrees and dry bake cashew nuts for 8 mins.
3. Once the rice is cooked, remove from the heat, and serve with the caramelised bananas, salted caramel sauce (below), roasted cashews, and coconut flakes.

For the caramelised bananas with salted caramel sauce
- 4 tbsp coconut sugar
- 2 small bananas, unpeeled, halved lengthways
- 270ml / small can coconut cream
- 1 tbsp tahini (optional, adds depth to flavour)
- Sea salt, to taste
- 1.5 tsp vanilla extract

Method:
1. For caramel bananas, scatter sugar evenly in the base of a large frying pan, press cut-side of bananas into coconut sugar to cover evenly, then cook over medium-high heat until caramelised (3-4 minutes). Remove bananas from pan and set aside.
2. Add coconut cream to the pan, whisk continuously for about 15 minutes. As you heat and whisk, the coconut cream will start to evaporate to almost half. The colour will turn a darker brown and sauce will get thicker. The caramel should be about half the volume of when you started cooking it, and sauce should be dripping slowly and thickly off a spoon.
3. Remove from heat and whisk in tahini, vanilla and salt to taste. If it gets too thick, you can add a splash of milk and whisk.
4. To serve, divide rice pudding between 4 bowls, top with caramelised bananas, salted caramel sauce, and coconut flakes and roasted cashew nuts.

Dreaming of a tropical island escape?

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.