Line an 8x8 inch square baking pan with parchment paper. Set aside.
In a large pot, cook the rice in water according to package directions.
In a heavy bottom pot, whisk together the coconut milk, brown sugar, and vanilla, and cook over medium heat until the sugar has dissolved. Then bring the mixture to a boil and stir, cooking until the mixture has thickened a bit, about 5 minutes.
Add the cooked rice to the brown sugar mixture and stir to combine. Cook on low, stirring regularly, for about 5 to 7 minutes.
Spread the rice evenly into the prepared pan, then allow to set. You can refrigerate the biko until you're ready to serve.
Notes
Makes 10 to 12 servings. Choosing rice: make sure you use a glutinous rice. This is not rice that has gluten, but rather called glutinous because of its glue-like sticky texture.Storage: Store leftovers in an airtight container in the refrigerator for up to four days.