Biko with apple compote

Step 1

Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish with nonstick spray and line with parchment paper.

Step 2

Make the apple compote: Cut the sliced apples into chunks. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, cinnamon, and salt. Add the apples and stir to coat. Simmer for 10–13 minutes, or until the apples are tender.

Step 3

Make the rice: In a large pot over medium-high heat, whisk together the coconut milk, water, and salt. Stir in the sticky rice. Bring to a simmer, then reduce the heat to low and cover. Cook until the liquid has been absorbed and the rice is almost fully cooked, about 10 minutes.

Step 4

Meanwhile, make the coconut syrup: In a medium skillet, combine the coconut milk and brown sugar. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens slightly, about 10 minutes.

Step 5

Transfer ⅓ cup of the syrup to a liquid measuring cup or small bowl and reserve. Fold the rest of the syrup into the sticky rice. Cook, stirring occasionally, until the rice has absorbed the syrup and is fully cooked, 1–2 minutes.

Step 6

Transfer the rice to the prepared baking dish and spread in an even layer. Top with the apple compote, leaving behind any extra liquid. Evenly drizzle the reserved coconut syrup on top.

Step 7

Bake for 20–25 minutes, until bubbly and the apples are lightly browned around the edges. Remove from the oven and let cool, then slice and serve.

Step 8

Enjoy!