Prep the Rice
Soak the glutinous rice in water overnight.
Drain and rinse thoroughly before cooking.
Cook the Rice
Reserve ¾ cup coconut milk for the topping.
In a large pot, combine the remaining coconut milk and water.
Bring to a gentle boil over medium heat.
Add the soaked rice and stir.
Reduce heat to medium and cook for 6–8 minutes, or until the rice has absorbed most of the liquid.
Sweeten the Rice
Lower heat to medium-low.
Stir in 1½ cups brown sugar and salt until completely dissolved.
Continue cooking for 4–7 minutes, stirring constantly, until the mixture becomes thick and sticky.
Taste to ensure the rice is fully cooked.
Prepare for Baking
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Transfer the rice mixture into the dish and spread evenly.
Make the Caramel Coconut Topping
In a small saucepan, combine the reserved ¾ cup coconut milk and the remaining 1 cup brown sugar.
Bring to a gentle boil, stirring until the sugar dissolves and the mixture thickens slightly.
Remove from heat and let cool for 5 minutes.
Pour evenly over the rice mixture.
Bake
Bake for 60–65 minutes, or until the top is golden brown and lightly caramelized.
Serve
Allow the Biko to cool completely.
Cut into squares or diamond shapes.
Serve and enjoy.