AT A GLANCE
This dish is delicious and versatile - enjoy it for breakfast or dessert. Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.
|01||For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.|
|02||Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.|
|03||To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.|