Honeydew Melon Slices with Sticky Rice and Coconut Sauce

Wash the rice as many times (at least five times) until the starch is completely washed out and the water is clear. Drain rice and then bring to a boil in a pot of water. Once the rice begins to boil and the amount of water is reduced to one-third, reduce the heat completely and cook for another 20 minutes, covered. Meanwhile, do not open the lid! Then remove from heat and let the rice cool with the lid half open. For the coconut sauce, mix about 3 tablespoons of coconut milk with about 100-150 ml of water and cornstarch until smooth. Bring to a boil briefly in a saucepan and remove from heat. Stir in the coconut flakes and let cool. Mix the remaining coconut milk with sugar and also bring to the boil briefly. Remove from heat and stir in the cooled rice. Quarter the melon, remove the seeds and cut the flesh into decorative slices. Place the sticky rice in the center of a plate, arrange the melon slices all around and pour the coconut sauce over them.

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