Coconut Rice Pudding with Berry Compote

1. Prepare White Sticky Rice in oven according to package directions.
2. In medium saucepan set over medium heat, bring coconut milk, 1/2 cup water, sugar, vanilla and cinnamon to a boil. Stir in sticky rice. Reduce heat to medium-low. Cook, stirring occasionally, for 10 to 15 minutes or until rice is very tender and sauce has thickened. Serve warm or, if serving cold, let cool to room temperature and refrigerate until chilled.
3. Meanwhile, in medium bowl, stir together berries and jam. Let stand for 10 minutes.
4. Divide rice pudding evenly among 6 bowls. Top with berry compote and sprinkle with toasted coconut.

Tip: Alternatively, omit compote and stir dried fruit into rice pudding, such as 1/2 cup raisins, or chopped mango, apricot or dates.