Whole Food, Plant-Based Recipe Coconut-Banana Black Rice Pudding
Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment CoordinatorTreat yourself to an aromatic Thai-inspired black rice pudding sweetened with banana and thickened with reduced-fat coconut milk!
Ingredients
1½ cup Thai black rice
- 1 cup water + ¼ cup or more
- 1 cup reduced fat coconut milk
- 1-2 mashed bananas (Use one for slightly sweet and two for extra sweet)
- Toasted coconut flakes for topping (optional)
Instructions
1. In a saucepan at medium-heat, mix 2 cups water, black rice, and coconut milk. Bring to a rolling boil.
2. Reduce heat and simmer for 50 minutes or until rice is tender. Make sure to keep an eye on it every so often.
3. Stir occasionally so as to avoid burning the rice.
4. During the last ten minutes of cooking, check to see if the rice mixture is tender. If it is too dry, add extra water ¼ cup at a time.
5. Stir in the mashed banana towards the end.
6. Simmer until pudding has the desired texture.
7. Serve in a small bowl topped with toasted coconut flakes.
