Makes one 9×13 pan
You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can’t find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Don’t worry if you end up with less coconut milk to use with the rice—simply add enough water to reach the desired amount of cooking liquid.
This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately.
3 cans (14 oz. can) coconut milk
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.
When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.