Random vegan meal ideas_Black rice coconut pudding

The other day I was at Mariposa Coop and they have organic black rice on sale. People, let me tell you that is epic healthy and fancy. I of course had to buy it. I've had black rice before but only on special occasions so I couldn't really recall the taste. So I tried using it instead of white rice for my sushi rolls that I packed for lunch. It is so good (maybe that's why it's triple the price). It's nutty and chewy. It has the same texture of the sticky rice you would have at a Thai restaurant, but a little "lighter". You know, the famous mango coconut sticky rice thingy. I was inspired by that dish and made this black rice coconut pudding for breakfast. I had it warm because it's getting kinda chilly here in Philly but you can also have cold as well.
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Ingredients (serve 1 person)
1/3 cup of black rice
2/3 cup of water
1/3 cup of coconut milk
1 ripe banana
1 tsp of coconut sugar ( I love coconut sugar because it has a nice toffee undertone but if you don't have it you can use brown sugar instead, I wouldn't recommend white sugar but I don't think it would be a problem)
coconut flakes/desiccated coconut/sesame seeds/peanuts (anything you want)
vegan yogurt (optional)
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1. Rinse the rice and put it in a pot with all of the liquid and the sugar, bring to a boil (medium-high heat) then simmer until almost all of the liquid has gone (make sure to stir it occasionally)
2. Meanwhile, mash half of a banana and put it in while it's simmering. (trust me, even if you don't like the banana mush kind of situation, you'll like this. Just make sure you mash it well)
4. Slice the other half of the banana
3. Put it in your bowl, top with coconut flakes/desiccated coconut/sesame seed/peanuts
, more coconut milk (I love the cold coconut milk and the warm pudding together) and sliced banana.
* You can also make this with left over cooked black rice, just don't add any water and only add coconut milk.