Banana-Infused Aromatic Rice is a gentle, nourishing dish that transforms everyday rice into something unexpectedly delightful. By boiling ripe banana strips and using the infused water to cook the rice, this recipe captures the natural sweetness and floral aroma of bananas without overpowering the dish. The result is a subtly flavored, golden-hued rice that’s soft, fragrant, and comforting.
This dish is ideal for breakfast, light lunches, or as a side to tropical or spiced mains. It’s naturally gluten-free, vegan, and can be adapted to suit both sweet and savory palates. The banana strips, softened during boiling, are folded back into the cooked rice, adding texture and a hint of caramelized richness. Whether served warm with coconut milk and nuts or paired with spiced lentils or grilled vegetables, this rice is a celebration of simplicity and sensory warmth.
🧺 INGREDIENTS: (Serves 4)
- 3 ripe bananas (firm but sweet; not overly mushy)
- 1½ cups white rice (basmati or long-grain preferred)
- 3 cups water (plus extra for boiling bananas)
- ½ tsp salt (optional, for balance)
- Optional additions:
- 1 tbsp coconut oil or ghee (for richness)
- ½ tsp ground cinnamon or cardamom (for warmth)
- ¼ cup shredded coconut or chopped nuts (for garnish)
- Drizzle of honey or jaggery syrup (for sweet version)
👩🍳 INSTRUCTIONS:
Step 1: Prep the Bananas
Peel the bananas and slice them lengthwise into thin strips. This shape allows for better infusion and texture retention. Avoid using overly ripe bananas, which may disintegrate during boiling.
Step 2: Boil the Banana Strips
In a medium pot, bring 4 cups of water to a gentle boil. Add the banana strips and simmer for 5–7 minutes until the water becomes slightly golden and aromatic. The bananas should soften but not fall apart.
Step 3: Strain & Reserve the Infused Water
Using a sieve, strain the banana strips from the water. Set the strips aside and reserve 3 cups of the banana-infused water for cooking the rice. Discard or save the extra liquid for smoothies or baking.
Step 4: Cook the Rice
In a clean pot, combine the rice, banana-infused water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the water is absorbed. Avoid stirring during cooking to preserve texture.
Step 5: Fold in the Banana Strips
Once the rice is cooked, gently fluff with a fork and fold in the reserved banana strips. If using coconut oil, cinnamon, or cardamom, add them now and stir gently to combine. Let sit covered for 5 minutes to allow flavors to meld.
Step 6: Serve & Garnish
Serve warm, garnished with shredded coconut, chopped nuts, or a drizzle of honey for a sweet version. For a savory twist, pair with spiced lentils, sautéed greens, or grilled paneer.
🍽️ Variations & Tips:
- Sweet Breakfast Bowl: Top with warm milk, raisins, and a sprinkle of cinnamon.
- Savory Side Dish: Omit sweeteners and pair with curry or roasted vegetables.
- Texture Boost: Add toasted seeds or crispy shallots for contrast.
- Storage: Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water.
