Ø 1 cup black glutinous rice, rinsed in cold water (200 g)
Ø 2 ½ cup cold water (625 ml)
Ø 565 gm canned jackfruit, cut in 1 cm dice, retain juice
Ø 420 ml canned coconut cream
Combine rice and water in a large saucepan. Cook until water boils. Lower flame, cover with a lid, and cook 20 – 30 minutes until rice is tender.
Rinse rice with warm water to separate the grains. Place in a bowl with jackfruit and juice, and coconut cream. Serve chilled in dessert glasses.
Note: This recipe also taste delicious made with canned or fresh mango instead of jackfruit. Serve 6.
