1 Skim off the thick layer of the coconut milk, leaving only the liquid (about half of the tin). Put the thick coconut cream to one side. Put the liquid coconut milk into a pan with the water and bring to the boil. Reduce the heat and add the short-grain rice, salt and sugar. Cover and cook over a low heat for 25 minutes, or until the rice is soft.
2 Now stir the coconut cream into the rice.
3 Wash and halve the nectarines, remove the stones and dice 5 of the halves. Cut the remaining half into thin wedges. Cut 8 thin wedges from one of the mangoes, peel and dice the rest of that mango and the second mango.
4 Spoon the sticky rice into 4 large glasses, top with diced fruit and serve garnished with the fruit wedges.