Irresistible Dessert Alert: Discover François-Régis Gaudry’s Easy-to-Make Delight!

Here’s a heartwarming recipe straight from the Philippines that will be a delight for anyone who enjoys rice pudding. This version, known as “biko,” is made with sticky rice and coconut milk, and comes highly recommended by François-Régis Gaudry, a trusted connoisseur of all things delicious. The texture of this dessert is described as “unique and exceptional” by the food critic, making it a tempting choice! Additionally, it’s incredibly simple to prepare, requiring only three ingredients. In short, it’s the perfect recipe!

• 500 g of sticky rice⁠
• 800 ml of coconut milk (about 2 cans)⁠
• 150 g of whole cane sugar (muscovado)

1. In a saucepan, combine 600 ml of coconut milk, 100 g of sugar, and 200 ml of water, then heat the mixture.
2. Once simmering, gradually add the sticky rice and continue stirring for about 15 minutes. If the mixture starts sticking to the bottom, reduce the heat. The rice will thicken gradually, similar to risotto.
3. Once the rice is cooked, transfer it to a baking dish (approximately 30 cm x 20 cm) lined with parchment paper and smooth it out using a spatula.
4. Preheat the oven to 180°C (350°F).
5. Put the remaining coconut milk back in the saucepan, add the remaining sugar, and bring to a boil while stirring.
6. Pour this mixture over the cooked rice and bake for 1 hour.
7. Turn off the oven and let the biko sit inside for an additional 10 minutes.
8. Allow the dish to cool slightly before serving it warm.

Be mindful, as per the food critic’s advice, that some types of rice might cook faster than others. It typically takes around 15 minutes, though some may only need 13 minutes. Don’t hesitate to taste it to ensure it’s done.
This dessert is best served warm. If you have leftovers, they can be stored in the refrigerator for several days. Just reheat them slightly before serving.
To enhance the flavor, consider adding some finely chopped candied ginger.