This delicious recipe was developed by @eatchofood.
Purple rice not only gives this pudding a gorgeous violet color, but it’s also very good for you and full of antioxidants! The same antioxidants you find in dark chocolate and blueberries! Purple rice takes a little longer to cook, similar to brown rice, but I promise that your patience will be well worth it.
You gently simmer the rice in coconut milk, a bit of water, and a bit of salt. The coconut milk will immediately take on the color of the rice. Simmer for about 40 to 45 minutes until the rice has softened. Then to make it more pudding like, whisk together an egg and some sugar, temper the egg with a bit of the hot coconut milk, and then add the egg into the rice and mix for 5 or so minutes until the rice pudding is thick and creamy. You can enjoy the pudding warm or chilled! Do what your heart desires.
Don’t sleep on the caramelized bananas though! They take almost no time to make and make whatever you top with them feel a little extra fancy. All you do is melt butter and brown sugar in a pan, add some sliced bananas, and let them caramelize in the pan for at least 5 minutes. They should be deeply golden brown and syrupy. Top your rice pudding with caramelized bananas, a splash of coconut cream for decadence, and some toasted coconut for texture!
- 1 (14 ounce can) full fat coconut milk
- 1 cup water
- 1/ 2 cup U.S.-grown purple rice
- 1/ 2 teaspoon salt
- 1 egg
- 1/ 3 cup white sugar
- Coconut cream, (optional)
- (optional) Toasted shredded coconut
For the Caramelized Banana
- 1 banana
- 2 tablespoons butter
- 2 tablespoons brown sugar
In a medium pot bring coconut milk, water, purple rice, and salt to a boil. Reduce heat to a simmer and continue to cook for 40-45 minutes, stir every 5 minutes to prevent rice from burning to the bottom.
Mix together egg and white sugar in a small bowl. Temper the egg mixture by slowing whisking in ½ cup of hot coconut milk mixture. Add the egg mixture into the rice and whisk for another 5-8 minutes until thick and creamy. Allow to cool until serving.
Melt butter and brown sugar in a skillet. Cut the banana in half lengthwise and then cut in half again to get 4 segments. Place the bananas in the skillet cut side down and cook for 5 minutes until caramelized.
Fill 4 containers or serving bowls with the purple rice pudding and top with a segment of caramelized banana. Garnish with coconut cream and toasted shredded coconut. Serve warm or chilled.