Rinse 1 cup of short-grain rice under cold water until it runs clear, about 1-2 minutes.

In a medium pot, combine the rinsed rice with 2 cups of coconut milk and 1 cup of water. Heat to medium-high until it comes to a gentle boil.

Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and most liquid is absorbed.

Mash 2 ripe bananas in a separate bowl until smooth, then stir them into the rice mixture.

Stir in 2-4 tablespoons of sugar to taste. Add optional cinnamon or honey if desired.

Serve warm or allow to cool for 10-15 minutes before refrigerating. Garnish with toasted coconut or nuts if desired.