I'm sorry I don't have pictures! We never seem to have a working digital camera around here– that is, the rechargeable batteries are always dead. So, I'm going to have to use other images.
This is the recipe, with the changes I made:
2 cups cooked black sticky rice
1 can (14 ounces) coconut milk
1/2 cup packed raw cane sugar (I used piloncillo, as the author suggested)
1/2 teaspoon salt
1/4 cup toasted, shredded, sweetened coconut
1 cup sliced strawberries or kiwifruit or chopped peaches or mango
finely chopped mint, optional
In a saucepan, combine coconut milk, brown sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.
When you're ready to serve, top with fruit and garnish with coconut and mint, if using.
Piloncillo is a Mexican raw sugar in a conical shape, that looks like this:
I decided to steam the rice beforehand in the microwave for convenience.
This is rather close to what the finished product looked like:
My wife adores this dessert and that is why I decided to make it at home.