Rinse rice. Bring water to a boil over high heat. Add rice and toasted coconut,
cover, reduce heat to low and simmer for 30 minutes or until most of the liquid
is gone and the rice is not quite tender.
Stir in coconut milk, simple syrup and salt. Simmer until most but not all of
the liquid is gone. Serve warm in soup cups and top with coconut whipped cream
and banana slices. Garnish with strawberries if desired.
To make toasted coconut: Preheat oven to 350° F. Bake 1/2 cup coconut in a small
baking pan for 5 to 10 minutes until light golden brown. Stir once or twice to
brown evenly.
To make simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a small
saucepan. Simmer for 2 minutes until sugar is dissolved.
To make coconut whipped cream: Beat 1/2 cup heavy cream, 2 tablespoons sugar and
2 tablespoons toasted coconut until soft peaks form.
Notes: Forbidden rice, a medium-size Chinese black rice, turns a rich purple
when cooked. Red bananas, common in South America, are a deep amber and less
sweet than yellow bananas.
