Rinse the black rice under cold water until the water runs clear.

In a saucepan, combine rinsed black rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until tender.

Stir in sugar and let simmer for an additional 5 minutes until creamy.

In a skillet over medium heat, melt butter and sauté sliced bananas with cinnamon until caramelized, about 3 minutes.

Serve warm by topping the pudding with caramelized bananas.