Begin by rinsing 1 cup of short-grain rice under cold running water until the water runs clear. Drain well and set aside.

In a medium-sized pot, combine the rinsed short-grain rice with 2 cups of water. Bring to a boil, then reduce to low, cover and simmer for 15-20 minutes until the rice is tender and water is absorbed.

Stir in 1 cup of coconut milk and 2-4 tablespoons of sugar over low heat. Heat gently for 3-5 minutes until warm and fragrant, being careful not to boil.

Mash 2 ripe bananas in a bowl and fold into the rice mixture, cooking for another 2-3 minutes over low heat until fully incorporated.

Remove from heat and let it sit for a few minutes to cool slightly.

Optional: Top with cinnamon, a drizzle of honey, or a dollop of whipped coconut cream before serving. Enjoy warm or chilled.