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1
Soak rice in 3 1/2 cups water overnight.
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2
Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
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3
Line a 9x13x2 inch pan with foil greased with butter.
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4
Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
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5
Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
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6
Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
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7
Stir in flour mixture and whisk until sauce has thickened and is smooth.
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8
Spread over rice evenly.
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9
Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
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10
Let cool at room temperature until firm and cut into pieces with a plastic knife.
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11
I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.
