Rinse the rice for a minute under gently running warm water. Place in a pot with the nutmeg,
While that’s cooking, put the quinoa into a fine sieve and rinse under hot running water for 20 seconds - this takes some of the bitterness from the grain. Bring a litre of water to the boil, add the quinoa and boil until cooked and the grains begin to uncurl - anywhere from 8 to 15 minutes, depending on the freshness of the quinoa. You’ll need to taste some - it should have a pleasant nutty bite to it. Drain back into the sieve while the rice is cooking.
Once the rice is almost cooked (it should have a little bite to it), stir in the bananas and sugar. Stir the miso into half the coconut milk to prevent lumps forming, then stir into the rice and bring back to the boil. Turn the heat down and keep cooking over a rapid simmer with the lid off until it’s cooked, stirring frequently. Add the quinoa and taste for sweetness, adding more sugar if needed.
Ladle into bowls, pouring on the remaining coconut milk as you do so.
© 2010 Peter Gordon. All rights reserved.