In a rice cooker or large saucepan, rinse rice; drain. Add water and
cook rice.In a saucepan, combine coconut milk and 1 1/4 cups of the
brown sugar.Cook over medium heat for about 20 minutes, stirring
constantly, until the mixture thickens.Wilt banana leaves over low
heat on electric surface unit or in microwave oven; line a 13 x 9 x
2-inch baking pan. Preheat electric oven to 350 F. Stir remaining
brown sugar into the hot rice; mix well. Reserving 1/2 cup coconut
milk mixture, stir remainder into rice. Put into prepared pan. Pour
the reserved 1/2 cup coconut milk mixture over rice.Bake for 20
minutes then broil for 5 minutes to brown top. Cool and cut into
serving pieces. Makes 45 servings.
(APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
