By Natalie Anne ❤
I woke up this morning with the sun streaming into my apartment after what seemed like a never-ending row of days with rainy and cloudy weather. I had a hair appointment at a new salon I was kinda nervous about…But once I got my hair cut and colored, I knew I finally met my hair guru/stylist soulmate. When I got back to my apartment with a new cut and fresh attitude, I knew it was time to try Try the World‘s Jasberry Rice Pudding recipe from their Thailand Box. I wanted to add a side of fruit to it, so I found a recipe for fried bananas and incorporated that into the dish.
I followed the Try the World recipe except I added a spoonful of white sugar to the brown sugar and a little bit of their coconut flower syrup to the pudding as well as a few drops of vanilla extract after I removed the pudding from heat at the end.
- ⅔ cup Jasberry rice
- ½ tsp. salt
- 1 13.7 oz. can coconut milk, stirred
- ¼ cup brown sugar
- Fruit (optional), for garnish
1. Bring the rice, salt, and 3½ cups water to a boil. Cover, reduce the heat, and let simmer 35 minutes.
2. Strain, then return the rice the pot. Stir in 1½ cups coconut milk and sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes.
3. Let cool. Transfer to 4 bowls, add the remaining coconut milk, and garnish with fruit.
Fried Bananas in Coconut Oil topped with Honey and Cinnamon (recipe borrowed from PaleoLeap
1 sliced banana
2 Tbsp. Honey
1/4 teaspoon Cinnamon
2 Tbsp. Coconut Oil
- Combine the honey with ¼ cup of warm water and mix well.
- Heat the coconut oil in a skillet placed over medium-high heat.
- Add the banana slices to the skillet and fry for 2 minutes on each side.
- Remove the skillet from the heat and pour the honey mixture on top.
- Sprinkle with cinnamon and serve.