Peach-Basil Compote

1. 1

   Mix the black and white rices in a bowl.

2. 2

   Cover with cold water by at least 1 inch and soak overnight in the refrigerator.

3. 3

   Line a bamboo steamer with a few layers of cheesecloth.

4. 4

   Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf.

5. 5

   Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours.

6. 6

   Check on the water, and if its running low, replenish it with boiling water.

7. 7

   Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar.

8. 8

   Cover with plastic wrap and refrigerate until youre ready to serve.

9. 9

   Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.

10. 10

    Put the remaining coconut milk in a small saucepan and stir in the paste and sugar.

11. 11

    Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes.

12. 12

    Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming.

13. 13

    Let cool before serving.

14. 14

    Toss the peaches with the basil, lime juice, and sugar to taste.

15. 15

    Macerate for at least 10 minutes.

16. 16

    Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.

17. 17

    If the rice has hardened, microwave it for a minute or so to soften it.

18. 18

    Top the peaches with a layer of the rice.

19. 19

    Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.

20. 20

    You could make the rice with white sticky rice only.

* Per serving · 4 servings · Values may vary.