1. In a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil. Stir constantly to prevent sticking.
2. Add water a little at a time until rice is done and sticky.
3. Once the rice become sticky add the condensed milk and basil sugar.
½ cup Granulated Sugar, ¼ cup Fresh Basil Leaves. Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
In a sauce pan heat and reduced by half 12 oz of mango nectar. Add 1 teaspoon of cornstarch to ½ cup of warm water and whisk to incorporate. Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.