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Method:
Combine the thick coconut milk, water,
sugar and salt in a heavy-bottomed pan and bring to a boil. Add
the rice and bring back to a boil. Lower heat and cook, stirring
constantly, for 40 minutes, or until the rice is cooked and almost
dry. Line a 26 cm (10 in) pan with banana leaves. Pour the
rice mixture into the pan and press down with a spatula. Cool
completely before cutting into 5 cm (2 in) squares with a butter
knife. Serve cold.
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