Coconut Pistachio Bamboo Rice with Cherry Rum Compote

Ingredients

• 2 pounds Indian Harvest Bamboo Rice
• 1 ½ quarts water
• 14 ounces coconut milk
• 1 cup sugar
• 3 cups dried shredded coconut (Unsweetened)
• 2 cups pistachios
• Cherry Rum Compote:
• 2 pounds dried cherries
• ½ cup rum
• 3 ½ cups water
• ¾ cup sugar (or to taste)

Directions

Bring water to a boil and add Bamboo Rice. Bring back to a boil and reduce to a simmer. Cover and cook for 12 minutes. Add coconut milk and sugar; cook for an additional 2 minutes. Stir in 2 cups shredded coconut and cool immediately. Make a timbale out of the cooled rice and garnish with remaining shredded coconut. Serve with warm cherry rum compote.

Cherry Rum Compote:
Add all ingredients to large saucepan and bring to a boil. Reduce to a simmer and cook until liquid reduces and thickens (about an hour). You may also use thickener such as cornstarch if necessary.