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Black rice pudding with banana

Ingredients:

3/4 cup black rice (xue nuo mi)

1 and a 1/2 cups water

1/4 tsp salt

4 cups whole milk

1 egg, lightly beaten

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1 banana, ripened and mashed

Banana, sliced for garnish

Method:

Mix black rice with salt and water.

Bring to the boil and simmer at a low temperature. Cook for about 25 minutes until most of the water has been absorbed.

Add milk, bring to the boil, and simmer for 15 minutes on a low heat.

Place the beaten egg in a separate bowl, slowly whisk in 1 cup of the hot milk and rice.

Slowly pour the egg mixture back into the rice pot, whisk and simmer for two minutes.

Remove pan from heat, add vanilla extract and the mashed banana.

Cool rice pudding in the refrigerator for at least two hours.

Garnish with sliced bananas and maple syrup before serving.

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