This classic tropical pudding can be served simply with a good dollop of yoghurt or perhaps an ice cream made with extra virgin olive oil. In the photo we serve the rice pudding with grilled banana and a squeeze of lime but you could easily mash some ripe banana and fold it through the rice if you didn’t want to bother with the grill.
- Yield: 4 Servings
- 1 cup (200 g) black glutinous rice
- ½ cup (125 ml) coconut milk
- ½ cup (125 ml) coconut cream
- 2 tablespoons raw honey, or to taste
- 2 mangoes, peeled (you need about 230 g mango flesh)
- 2 tablespoons lime juice, plus extra for drizzling
- 4 small bananas (Lady Finger bananas with black spots on the skin if available), peeled
- Thick natural probiotic yoghurt, to serve
- Soak the black rice overnight in cold water.
- The following day, place the coconut milk, coconut cream and 2 cups (500 ml) water in a saucepan and bring to the boil over medium heat. Drain the black rice, stir into the coconut mixture and reduce the heat to low. Cook, stirring regularly, for 40–50 minutes or until all the liquid has been absorbed. Stir in the honey to taste, then divide among serving glasses and refrigerate until cold.
- Puree the mango flesh and lime juice in a blender until smooth. Pour into the glasses on top of the black rice.
- To serve, preheat a barbecue grill plate or chargrill pan to high. Cook the bananas until lightly grilled on all sides, then remove from the heat and drizzle with extra lime juice.
- Place on top of the puddings and serve with a dollop of yoghurt.