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1
Rinse the rice, drain in a sieve, and put into a small, heavy saucepan.
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2
Add the water, coconut milk, and salt and bring to a near boil over medium-high heat.
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3
Give the rice a stir to loosen the grains on the bottom, and then lower the heat to medium.
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4
Let cook, stirring occasionally, for 1 to 2 minutes, or until most of the liquid has been absorbed.
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5
Decrease the heat to low, cover, and cook for 10 minutes.
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6
Remove from the heat and let stand, covered, for 10 minutes to finish cooking.
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7
Uncover the rice, fluff it with chopsticks or a fork, and transfer it to a bowl.
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8
Add the grated coconut and sugar and mix well.
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9
Set aside until cool enough to handle.
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10
For each packet, put a banana leaf rectangle, with the smoother side up and a short side closest to you, on a work surface.
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11
Tear off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet.
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12
Put 1/3 cup of the rice on the center of the leaf.
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13
Moisten your fingers with water to prevent the rice from sticking to them and then press the rice into a 5-inch circle.
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14
Vertically center a banana on top of the rice.
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15
Pull up the long sides of the leaf so that they meet in the middle, pressing gently on the rice so it covers the top of the banana.
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16
To encase the banana fully, use your fingers to push and pinch the rice at the ends.
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17
You may find it easier to do this if you hold the packet in one hand.
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18
Do your best to cover the banana in rice, although thinly covered spots are okay.
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19
Once you are satisfied the banana is covered as well as possible, roll up the banana in the leaf, cigar style, to create a 12-inch-long, open-ended tube.
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20
Fold the ends of the leaf under to close the packet(they will partially overlap), and then tie the ends down securely with the reserved leaf strip.
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21
Repeat to make 5 more packets.
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22
Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.
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23
Grill the packets, fold side down, for 6 to 8 minutes, or until deeply charred on the underside.
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24
Flip each packet over and grill for about 4 minutes longer, or until the second side is lightly charred.
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25
Alternatively, position a rack in the upper third of the oven and preheat to 500F.
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26
Arrange the packets on a baking sheet and roast, turning once, for 7 to 8 minutes on each side, or until the packets are gently hissing and the leaves are tinged brown and crispy.
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27
(The banana leaf packets may be grilled or roasted about 2 hours in advance and kept at room temperature.
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28
Reheat in a 350F oven for about 10 minutes, or until warm, before serving.)
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29
Let the packets cool for 5 to 10 minutes before serving.
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30
If the packets are blackened and unsightly, open them and transfer the rice-coated bananas to dessert plates.
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31
Otherwise, enjoy the bananas directly from the packets.
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32
Drizzle about 3 tablespoons coconut sauce over each banana and eat with a fork or spoon.
