Coconut Creamed Rice (Microwave)

I posted this for the Caribbean leg of ZWT III & only just got around to trying it myself. I did a half batch using coconut cream & cooked for approx 12 mins, I also used Splenda in place of sugar. My microwave does run a bit hot so if your is the same I would cook on MED. This is a lovely simple & quick dessert or if you're like me you could have it for breakfast

• Ready In: 23 mins
• Serves: 4

Ingredients

• 200  g arborio rice
• 300  ml coconut milk
• 300  ml water
• 20  g unsalted butter
• 110  g sugar
• 1  banana, sliced
• 1⁄2 cup  shredded coconut, toasted
• 100  ml coconut milk, extra to serve

Directions

1. Place rice in a colander & wash under cold water until water runs clear. Drain well.
2. Place rice, coconut milk, water, butter & sugar in a 2.5L deep microwave safe bowl or jug and stir to combine.
3. Microwave uncovered on high for 18 minutes, stirring every 6 minutes. Remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
4. Spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.