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Loading...This beloved Angolan comfort dish transforms humble pantry staples into a fragrant, sweet rice pudding studded with ripe bananas. Coconut milk and cinnamon perfume the grains while the bananas melt into ribbons of natural sweetness throughout, making it a popular breakfast or dessert across Luanda's home kitchens.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 12 gFat
- 8 gSaturated Fat
- 75 gCarbs
- 4 gFiber
- 32 gSugar
- 5 gProtein
- 130 mgSodium
- 380 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 10 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the rice base
- 1 cup medium-grain white rice, rinsed until water runs clear
- 2 cups water
- 1 cup full-fat coconut milk
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter
For the banana finish
- 3 large ripe bananas, sliced into 1/2-inch rounds
- 1/2 cup granulated sugar, plus more to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Zest of 1/2 lemon
Directions
- Rinse the rice under cold running water until the water runs clear, then drain it well. Combine the rice, water, coconut milk, and salt in a heavy-bottomed saucepan over medium-high heat and bring to a gentle boil.
- Reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer undisturbed for 15 minutes so the rice absorbs the coconut liquid and turns tender and creamy.
- While the rice cooks, toss the sliced bananas with the lemon zest in a small bowl; this keeps them pale and adds a bright note that balances the sweetness.
- Stir the butter, sugar, cinnamon, and vanilla into the cooked rice until the butter melts and the sugar dissolves, then gently fold in the lemon-zested bananas without mashing them.
- Cover the pot again and let it rest off the heat for 5 minutes so the bananas warm through and release their sweetness into the rice.
- Fluff the rice with a fork, taste, and adjust with extra sugar if you prefer it sweeter. Spoon the rice into shallow bowls.
- Serve warm, ideally with a light dusting of extra cinnamon or a small pitcher of cold coconut milk for pouring at the table.
Cook’s Notes
- Choose bananas that are yellow with plenty of brown freckles for the deepest natural sweetness and easiest slicing.
- For a richer, dessert-style dish, stir in 1/4 cup sweetened condensed milk at the end instead of relying solely on granulated sugar.
- A pinch of ground cloves or nutmeg added with the cinnamon gives a warmer, more aromatic profile that suits cooler mornings.
- Leftovers reheat beautifully with a splash of coconut milk to restore the original creamy texture.
- This dish is traditionally eaten for breakfast in Angola, often alongside strong black coffee or thick slices of fresh bread.
