Durian and Sticky Rice

Cook the rice, 2 cups of water and sugar or sweetener in a covered pot for approximately 20 minutes over low heat. Since sweet rice is not a uniform product, add some more water during the cooking process to get the correct consistency. Once the rice is cooked, stir in the durian and coconut milk, then continue cooking over the low heat just long enough to warm the durian and coconut milk but not long enough to lose those wonderful, exotic aromas. This recipe makes about 3-4 cups of dessert, which is just about right for four people after an oriental meal. Note: Durian is a fruit much loved in Malaysia and Thailand but only in recent years has it made any reputation elsewhere. The reason durian has been a well-kept secret is that, although its outer appearance is somewhat like a pineapple, the flesh inside has an onion-like odour that makes the European nose suspicious. As a result, durian seldom makes the menu for dessert in restaurants featuring Southeast Asian cuisine. In reality, once durian is sampled, it becomes addictive. Here, durian comes frozen so it is readily available any time of the year in Asian grocery stores. The durian novice is advised to keep the fruit in the freezer for some months to allow the fruit to mellow slightly. Since durian is most easily cut when frozen, the expert durian eater can cut the fruit immediately and scoop out the flesh when thawed. Chop the flesh in a food processor until almost smooth. This recipe uses a quarter fruit so the remainder can be refrozen in three containers for future use. The coconut milk can also be frozen for future desserts as well.