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• Rinse rice and cook in rice cooker.
• In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
• Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
• Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan.
• Preheat electric oven to 350 °F.
• Put cooked rice into a large bowl.
• Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice.
• Put into prepared pan.
• Top with the reserved 1/2 cup coconut milk mixture.
• Bake for 20 minutes, then broil for five minutes to set topping.
• Cut into small pieces.
• Makes 45 servings.