1 cup white or black glutinous rice
2 tbsp soft light brown sugar
2 cups reduced-fat coconut milk
2 tbsp granulated sugar
Combine the glutinous rice and brown sugar in a pan. Pour in half the coconut milk and water.
Bring to the boil, reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, or until the rice has absorbed most of the liquid. Preheat the over to 300F.
Spoon the mixture into a large ovenproof dish or individual ramekins. Beat the eggs with the remaining coconut milk and sugar in a bowl.
Strain the egg mixture into a pitcher, then pour it evenly over the par-cooked rice in the dish or ramekins.
Place the dish or ramekins in a roasting pan. Carefully pour in enough hot water to halfway up the sides of the dish or ramekins.
Cover with foil and bake for about 35-60 minutes, or until the custard has set. Serve warm or cold.Pin It