- 60g Tilda Jasmine Rice
- 500ml Ashgrove Milk
- Teaspoon Vanilla paste
- 35 grams of palm sugar
- 6 Dates roughly chopped
Add milk, vanilla, palm sugar, dates and half a cup of the rice into a saucepan. Cook until thick and sticky.
Slice banana, keep some aside to mix into rice pudding - sprinkle with raw sugar and place sugar side down in fry pan until caramelized.
Place the rice pudding into a bowl and put the caramelized banana on top