In a medium saucepan over medium heat, combine the instant rice and coconut milk.

Bring the mixture to a boil, stirring constantly to prevent sticking.

Add water a little at a time, continuing to stir, until the rice is cooked through and has a sticky consistency.

Once the rice is sticky, stir in the condensed milk and basil sugar.

To make the basil sugar, combine granulated sugar and fresh basil leaves in a food processor.

Process until the basil is very finely chopped and the sugar is fragrant and tinted green.

To make the mango reduction, heat mango nectar in a saucepan over medium heat.

Reduce the nectar by half.

In a separate bowl, whisk together cornstarch and warm water until smooth.

Add the cornstarch mixture to the reduced mango nectar one teaspoon at a time, whisking constantly, until the sauce thickens.

Serve the sticky rice on a plate or in a bowl.

Top with diced strawberries and kiwi.

Drizzle the mango reduction over the fruit and rice.