Recipe | Vegan Black Sticky Rice Pudding with Caramelised Bananas

Last week, we said hello to our first new recipe contributor Geoff Barker from Geoff's Kitchen {check out his Fettuccine Alfredo with Duck Breast recipe here} and this week we are super excited to welcome another wonderful recipe blogger to the AmeriAus family! 

Meet Emma-Louise Cook from A Splash Vanilla: 

"Hi, I'm Emma, a Brisbane food blogger & book collector who loves tea, baking, photography, travelling, interior design, 90s music, animals, old movies, the 1960s and 1930s, stripes and socks. Chelsea and Darrell have kindly asked me to contribute a few recipes which I was really happy to do.  Cheers and I hope you enjoy them!"

Get your pen and paper ready for this delicious VEGAN FRIENDLY recipe! We are sensing an immediate trip to the grocery store in your near future...

Black sticky rice pudding with caramelised bananas (vegan):

500g black glutinous rice
1 vanilla bean pod, scraped or 2 tspns vanilla bean paste

Sugar syrup:
1 cup palm sugar, grated finely
1 1/4 cups water
Pinch sea salt

Caramelised bananas:
2 heaped tblspns brown sugar (or brown rice syrup)
6 small bananas, halved lengthways

1 x 425ml tin full fat coconut milk, at room temperature

Full fat coconut cream at room temperature, to serve (shake well then stir before using)

Rinse rice well in a sieve under cold running water.  Place in a large, heavy based saucepan with 1 litre of water.  Bring to the boil, reduce the heat to low/medium and simmer gently, covered, for around 35 minutes or until water has absorbed into the rice – try not to lift the lid too much during this time and don’t stir.
Remove rice from the hotplate, immediately add vanilla beans to the top of the rice then cover with the lid and set aside to steam for 30-40 minutes until grains are tender.

While the rice is steaming, stir the palm sugar and water in a small saucepan over low heat until the sugar has dissolved.  Increase heat to low/medium then bring to a simmer for 1-2 minutes until liquid reduces a bit and is a slight darker brown, then remove from the heat, stir through sea salt and set aside.  Be sure to stay close by.
Place the saucepan of rice back over medium heat until warm then add the coconut milk and around 2/3 of the palm sugar syrup and stir, continuing to heat through gently.  Turn heat off and place lid on while you make the bananas.

Preheat frypan on high heat.  Sprinkle brown sugar over banana halves, place carefully in the pan sugar side down then sprinkle over more sugar for the top; fry for a few minutes on both sides until sugar has caramelised, using an egg flip to turn them over.

Serve the rice pudding with caramelised bananas, then drizzle with coconut cream and the remainder of the sugar syrup.

Serves: 6-8

Note: In summer you could try mangos or berries instead of the caramelised bananas.

Rice pudding recipe adapted from: Good Food

Feel free to check out the recipe on Emma's blog here: