How to Make It
In a large bowl, soak the rices together in plenty of water to cover for 6 to 24 hours. Drain.
Put the rice in a cheesecloth-lined steamer or a large sieve. Set the steamer in a saucepan of water, cover and bring to a vigorous boil; the water must not touch the rice. Steam for 30 minutes, stirring gently halfway through. When done, the rice will be shiny, tender and a little chewy.
Meanwhile, in a small saucepan, warm the coconut milk over low heat. Stir in the palm sugar and salt until dissolved. Keep warm over very low heat.
Transfer the cooked rice to a bowl and gently fold in the warm coconut milk. Cover loosely with plastic wrap and let stand at room temperature for at least 30 minutes and up to 4 hours. Serve in small bowls, topped with the sliced fruit.