Thai Black Rice Pudding with Coconut Cream and Banana

Recipe by: Martyna Angell

Our tip?

Double the recipe from the word go, because you will not want to stop at one bowl – proof that you can make this delicious treat with plain black rice. The pudding can be enjoyed hot, or stored in the fridge for up to 2 days and enjoyed chilled. Bananas and mango go particularly well here, but you can add fresh berries here as well. 

Serves: 2

Ingredients:

• ½ cup The Rice Company Black Rice
• 1 ½ cup water
• 2 tablespoons sugar (adjust to taste)
• 1 cup coconut cream
• 1 ripe banana (or mango or other fresh fruit)

Method:

1. Rinse the black rice thoroughly under cold water until the water runs clear. Transfer the rinsed black rice to a rice cooker and add water. Cook the rice according to the rice cooker's instructions until it is tender and fully cooked.
2. Add sugar and coconut cream to the rice and stir well for the sugar to dissolve.
3. Divide the pudding between 2 bowls and allow to cool slightly before serving. Top with sliced banana or other seasonal fruit and drizzle with any leftover coconut cream if desired.
4. Alternatively, once cooled, store rice pudding covered in the fridge for up to 2 days and enjoy chilled.