FilipinoDessertEasy

Red Rice Biko

Name: Red Rice Biko
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 cups Agriko red rice, cooked and still warm; 1 can (14 oz) coconut milk, divided; 1 cup brown sugar; 1/2 tsp salt; 2 tbsp butter or coconut oil; 3/4 cup grated fresh coconut or dessicated coconut; 1 tsp vanilla extract; 2 tbsp water or coconut cream for topping

Prep 15 mins

Cook 45 mins

Total 60 mins

Serves 4

Ingredients

2 cups Agriko red rice, cooked and still warm
1 can (14 oz) coconut milk, divided
1 cup brown sugar
1/2 tsp salt
2 tbsp butter or coconut oil
3/4 cup grated fresh coconut or dessicated coconut
1 tsp vanilla extract
2 tbsp water or coconut cream for topping

Instructions

Cook Agriko red rice according to package directions. While still warm, transfer to a large mixing bowl and stir in 3/4 cup of the coconut milk, 1/2 cup brown sugar, salt, 1 tbsp butter, grated coconut, and vanilla extract until well combined.
Press the mixture firmly into a greased 8x8 inch baking pan or square dish, using a spatula to create an even, compact layer. Smooth the top surface.
In a small saucepan, combine remaining 1/2 cup brown sugar, remaining 1/2 cup coconut milk, and 1 tbsp butter over medium heat, stirring constantly until the mixture reaches a gentle boil.
Reduce heat to low and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and reaches a caramel-like consistency. Remove from heat and stir in 2 tbsp water for a pourable topping.
Pour the warm brown sugar caramel sauce evenly over the pressed red rice biko, allowing it to seep into the top layer.
Let cool to room temperature for 15 minutes, then refrigerate for at least 30 minutes before cutting into squares. Serve chilled or at room temperature.

Chef's Tip

For a deeper, richer flavor, toast the Agriko red rice in a dry pan for 2-3 minutes before cooking to enhance its nutty undertones, which beautifully complement the caramel sauce.