Sticky Rice Custard Preparation Time: 15 minutes | Cooking Time: 1 1/2 hours (plus cooling and refrigeration time) 1/2 cup short grain rice 2 tablespoons brown sugar 1 cup coconut milk 1 cup water 1 teaspoon white sesame seeds, toasted CUSTARD 4 eggs 1 cup coconut milk 2 tablespoons sugar

Lightly grease 6 (1/2-cup capacity) ovenproof dishes. Combine rice, sugar, coconut milk and water in pan, stir over heat until sugar is dissolved. Bring to boil; simmer, uncovered, stirring occasionally, for about 20 minutes, or until nearly all the liquid has been absorbed.

Spread rice evenly into prepared dishes. Pour custard evenly over rice. Sprinkle with seeds.

Place dishes in baking dish, pour in enough hot water to come halfway up sides of dishes; cover dishes with foil. Bake in 350°F oven for about 1 hour until custard is set. Remove dishes from water, cool, refrigerate until cold. Serve custards with fresh fruit, if desired.

CUSTARD: Whisk eggs, milk and sugar together in bowl.

Makes 6.

Store
Can be made 2 days ahead. Store, covered, in refrigerator.

Per serving: 24.1g fat, 347 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks