Nutty, fruity, creamy, sweet
Place the rice and berries in a large saucepan. Add 400ml (1 pack) of coconut milk and 600ml of water and bring to a gentle simmer.
Simmer, uncovered, over reduced heat for approximately 45 minutes or until the rice is cooked to your desired consistency (it is best not to overcook the rice to retain some “bite”). Stir frequently while cooking.
Add the sugar and salt in the mixture. Stir well then bring to a simmer for few more minutes before removing from the heat. In another small saucepan, bring the second pack of coconut milk just to the boil. Add a pinch of salt and set aside.
To serve, divide the rice pudding among bowls, pour in 3 tablespoons cooked coconut milk and top with banana chips and coconut flake.
To make the dessert extra special, you can add a scoop of matcha or vanilla ice cream before adding the crunchy toppings. Then add pistachio Persian fairy floss on top with an edible flower from your garden (if you are lucky!)