INGREDIENTS:
- 3 cans (14 oz. can) coconut milk
- 4 cups sweet rice
- 2 cups brown sugar, lightly packed
- 1 cup coconut cream
- Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat.
- When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary.
- Preheat oven to 350F.
- When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.)
- Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top.
- Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
- Bake for about 1 hour or up to 1½ hours, until topping is dark brown and has thickened.
- Cool slightly before serving.
Source: Key Ingredient
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