Sticky Rice - cooking recipe

Ingredients

1 cup instant rice
1 (13 1/2 ounce) can coconut milk
water
1/3 cup condensed milk
1 teaspoon basil sugar (recipe below)
4 large strawberries (diced)
2 large kiwi (diced)
12 ounces mango nectar
1 teaspoon cornstarch
1/2 cup warm water

Preparation

1.\tIn a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil. Stir constantly to prevent sticking.
2.\tAdd water a little at a time until rice is done and sticky.
3.\tOnce the rice become sticky add the condensed milk and basil sugar.
Basil Sugar.
1/2 cup Granulated Sugar, 1/4 cup Fresh Basil Leaves. Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
Mango Reduction
In a sauce pan heat and reduced by half 12 oz of mango nectar. Add 1 teaspoon of cornstarch to 1/2 cup of warm water and whisk to incorporate. Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.