| MARCH 01 2013
... chef alex burgess
|
Black Rice Pudding with sautéed banana
A custard made of coconut milk spiced with pungent cardamom is a fragrant base for an unforgettable rice pudding.
INGREDIENTS
1 cup black rice (rinsed) ½ cup cane sugar (use fine sugar if cane sugar is unavailable) 1 ½ cups coconut milk ½ vanilla bean (sliced lengthwise)
1. Combine rice, 2 ¾ cups water, and ½ teaspoon salt in saucepot and bring to boil,
reducing heat to a simmer with lid on for 40 min (rice should be cooked but still wet). Stir in coconut milk, sugar and a pinch of salt, bring to a boil again and reduce to a simmer then stir in vanilla bean, cinnamon and cardamom seed, leave uncovered, stirring occasionally for about 25-35 minutes. Remove from heat and cool to a warm temperature, stirring occasionally to find and remove cardamom seed and vanilla bean.
2. Cut bananas into 8 slices on a long bias, set aside. In a medium saucepan melt
1 tsp. cinnamon
butter, once up to heat add sliced bananas and brown sugar, let simmer until tender and remove from heat.
1 cardamom seed (green)
3. Divide the rice pudding into 8 bowls and add 2 slices of banana to each and finish
2 ripe firm bananas
with a swirl of coconut milk.
2 tbsp. butter ¼ cup brown sugar ¼ cup coconut milk to garnish
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