This is a pretty tame variant of mango or jackfruit with sticky rice;
I picked apples because, first, I have some at home, but also because
their tartness is Just Right for this dish.

1/2 cup sticky/glutinous rice (I used black sticky rice)
2 1/4 cup water
small pinch of salt

1 tsp ghee
1 tsp sugar
1 small apple, cored and sliced into wedges
water
2-4 oz coconut milk


Put the rice, water and salt in a big saucepan, bring to a boil,
cover, and reduce the heat to med. low. This will be ready once the
water is absorbed.

In a wide saucepan/skillet, melt the ghee. Mix in the sugar, and
arrange the apple wedges such that one of their cut faces is down.
Move them around to coat them well, and let them cook a bit till
browned. Flip them over to brown the other side.

Once both sides are brown, add a little water to cover the bottom of
the pan and stir briefly. As it evaporates off, add some more water,
coconut milk, and cover the pan.

Let it simmer at med. low heat till the sauce has reduced a bit and
the apples are soft. Turn off the heat and leave covered till the
rice is done.


Serve the apples and sauce over the rice.


N.