Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this yummy gluten free, vegan dessert using our organic black rice. This dish can be used in the morning as a special breakfast or as a quick dessert!
Serves: 2 | Prep Time: 10 mins | Cook Time: 30 mins
- 2 cups of Forbidden Organic Black Rice
- 3 cups of water
- 150g palm sugar
- 1 ltr coconut cream
- 2 bananas
- Caster sugar
- Sea salt
- Black & white sesame seeds
Note: A kitchen blowtorch is required.
- Cook the black rice in your chosen pot with 3 cups water, 300ml coconut cream & 100g grams of palm sugar. I go light on things like sugar because it’s purely up to the individual to decide how sweet they would like it.
- Cook out slowly always stirring, making sure the rice doesn’t stick to the bottom and any point.
- Your rice should become thick and creamy as the rice cooks out. This takes roughly 15-20 mins.
- If at any stage it becomes tight or gluggy add a little more water.
- The black rice should have a nice bite to it but never be crunchy.
- Simply mix the remaining coconut cream with palm sugar until it is sweet to your liking.
- Add a pinch of sea salt. This may sound odd but it’s vital.
- Take a banana & slice it in half long ways.
- Sprinkle caster sugar over the flat face of the banana.
- Use a blowtorch to lightly brulee the sugar. This is the process of caramelizing the sugar, be careful to keep the flame moving as it can burn easily.
- Place as much sticky black rice as you require (make sure to leave some for everyone else!) in your chosen bowl.
- Pour enough sweet coconut around the rice to create a nice ring around the outside. Neatly place one half of bruleed banana over the top.
- Sprinkle with toasted black & white sesame seeds.
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.