Glutinous rice with coconut and toasted nectarine

Rinse the sticky rice several times with cold water. Then soak it in plenty of water for at least 2 hours (this step can be done the day before).

Mix coconut milk and agave syrup. Add 1 tablespoon of cornstarch and mix until completely dissolved. Heat over medium heat until sauce thickens slightly, then set aside.

Drain the sticky rice and cook (steam preferred) for 25 minutes, stirring halfway through the cooking time.

Meanwhile, wash the yellow nectarine and cut it into small cubes. Heat a skillet over medium heat with a little agave syrup.

Add nectarines and brown sugar. Mix and then leave to roast over medium heat for ten minutes, stirring regularly.

When the sticky rice is cooked, let it cool before mixing it with the coconut sauce and putting it into small grains. Add toasted nectarines, some mint leaves and a little shredded coconut before enjoying!