Serves 4

Ingredients

½ cup glutinous rice (soaked 4 hrs)
1 cup dried cranberries
¾ tsp salt
1 cup light or low-fat coconut milk
1 Tbsp palm sugar
10 almonds, sliced

METHOD

Cook sticky rice with ½ cup dried cranberries, ½ tsp salt, and ½ cup water in a rice cooker for about 20 minutes. Heat coconut milk with palm sugar and ¼ tsp salt until the sugar dissolves and the milk thickens slightly. Stir half of the coconut mixture into cooked rice. Spoon rice into small serving cups and drizzle with the remaining coconut sauce. Top with the remaining ½ cup dried cranberries (soaked in warm water until softened) and chopped almonds. Serve warm.