Kao niao piak lumyai (sticky rice with longan and coconut milk)

Ingredients

• 1 cup uncooked sticky rice
• 2 cups longan meat or as much as you like
• 2 cups coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 pandan leaves (cut 1 inch)

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Preparation

• Cook sticky rice in boiling water.
• The water should be above sticky rice for about 2 inches. Use loe-medium heat.
• Keep stirring the rice and don't let the rice too dry or too juicy.
• Be careful, the rice may get burnt at the bottom of the pot.
  
• Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger.
• Remember to keep stirring the rice.
  Now, Add sugar, longan and cook for one more minute.
• Then put the rice away from the stove.
  Boil coconut milk on low heat.
• Add salt whenl it's boiling. Turn off the fire.
  
• Put sticky rice longan in a small bowl and top with coconut cream.
• Serve warm.

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