- 2 cups sushi or glutinous rice
- 2 1/2 cups water
- 1 1/2 cups coconut milk
- 3/4 to 1 cup sugar
- 1 teaspoon salt
- 2 cups cooked black beans
- 3 ripe bananas, peeled and sliced
- Whipped Coconut Cream
Brush a 9- by 13-inch pan (or two pie pans) with cooking oil to prevent sticking; set aside.
In a pot, bring rice and water to boil for 3 minutes. Cover and cook on low heat for 8 minutes or until all water is evaporated. Turn the heat off and let sit, covered, for 8 more minutes.
In another pot, bring coconut milk, sugar and salt to a gentle boil over medium heat, stirring until sugar and salt are melted. Pour the warm sushi rice and black beans into the coconut mixture and stir until the coconut mixture is absorbed by the rice.
Put rice pudding in the prepared pan, pressing down until the surface is even and smooth. Lay sliced bananas over the top to cover the whole surface and pour Whipped Coconut Cream over them. Let cool for 15 minutes. The Whipped Coconut Cream will set like whipped cream. Cut and serve.
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