This dessert is still good to eat even without fruit… Ripe mangoes are best, but bananas and papayas would work. Wonderful memories of Filipino food!
Ingredients
- 3 cups sweet, glutinous grain rice (sticky rice)
- 3 1/2 cups water, bottled or filtered
- 1/2 teaspoon sea salt
- 5 tablespoons brown sugar
- 1 can (about 13 1/2 ounces) of coconut milk, or 1 can of evaporated milk, or a combination of them
- sliced fresh tropical fruit, about 4 to 6 ounces per person
Method
- Put the sweet rice, water and salt into a large sauce pan and bring to a boil.
- Stir in the sugar and coconut and/or evaporated milk. Lower the heat, and allow to simmer covered for 20 to 30 minutes, or until the liquid is absorbed and the rice is tender (and sticky, of course). Stir occaisionally to prevent the rice from sticking to the pan.
- Allow to cool a bit. To serve, arrange slices of fruit around a mound of rice.
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