Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It’s a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.
Cooks' Note
Black and white sticky rices are available in Thai markets and online from ImportFood.com. Look for bai-toey leaves, which have an earthy fragrance and flavor, at Asian markets and kaffir lime at better grocery stores.
