Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It’s a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.

　　

Ingredients

serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay

　　

For the Rice

1/2 cup black sticky rice (see Note)

　　3/4 cup white sticky rice

　　1 bai-toey leaf or 2 fresh kaffir lime leaves (see Note)

　　2/3 cup (130g) sugar

　　

For the Coconut Glaze

1 tablespoon (8g) potato starch

　　1 cup (250g) canned coconut milk

　　2 tablespoons (25g) sugar

　　1/4 teaspoon (1g) coarse salt

　　

For the Compote

3 ripe peaches, pitted and cut into tiny dice

　　Fresh Thai basil leaves, thinly sliced

　　Fresh lime juice

　　Sugar

　　

To Serve

White sesame seeds, toasted

　　

For the Rice

Step 1

Mix the black and white rices in a bowl. Cover with cold water by at least 1 inch and soak overnight in the refrigerator.

　　

Step 2

Line a bamboo steamer with a few layers of cheesecloth.

　　

Step 3

Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf. Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours. Check on the water, and if it’s running low, replenish it with boiling water.

　　

Step 4

Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar. Cover with plastic wrap and refrigerate until you’re ready to serve.

　　

For the Coconut Glazed

Step 5

Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.

　　

Step 6

Put the remaining coconut milk in a small saucepan and stir in the paste and sugar. Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes. Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming. Let cool before serving.

　　

For the Compote

Step 7

Toss the peaches with the basil, lime juice, and sugar to taste. Macerate for at least 10 minutes.

　　

To Serve

Step 8

Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.

　　

Step 9

If the rice has hardened, microwave it for a minute or so to soften it.

　　

Step 10

Top the peaches with a layer of the rice. Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.

　　

make it simpler

Step 11

You could make the rice with white sticky rice only.

　　Cooks' Note

　　Black and white sticky rices are available in Thai markets and online from ImportFood.com. Look for bai-toey leaves, which have an earthy fragrance and flavor, at Asian markets and kaffir lime at better grocery stores.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__