Ingredients
- 21/2 Cups medium grain white rice (do not use long grain rice; short is ok)
- 4-5 Cups water, divided (plus more water for soaking)
- 8 WHOLE CEYLON CLOVES
- 1/4 Cup roughly chopped, peeled fresh ginger
- 4 CINNAMON STICKS
- 1 TB. salt
- 1 12-15-oz. can coconut cream (see note)
- 1 Cup golden raisins
- 1 12-15 oz. can coconut milk
- 1/4-1/2 tsp. PENZEYS CINNAMON
- 6-8 CINNAMON STICKS for garnish, optional
Preparation
Step 1
Soak the rice in water for 3 hours. Replenish the water as needed to keep the rice covered.
In a large sauce pan or small Dutch oven, combine 3 cups of the water, CLOVES, ginger, CINNAMON STICKS and salt and lightly boil, covered, for 15 minutes. Remove all the spices except for 1 CINNAMON STICK. Add the coconut cream and 1 cup of water. Stir and lightly boil for 10 minutes, stirring occasionally. Add the rice and make sure there is enough water to just cover the rice. If not, add water. The amount of water used depends on your particular cook pot, stove heat and brand of rice; it isn't really an exact science. It will get easier to judge as you make it a few times. Stir in the raisins. Cover and cook over medium heat until almost dry (about 10-15 minutes). Watch the rice closely. Do not stir again. Frequent stirring will cause it to get lumpy. Add the coconut milk, stir, cover and cook over medium heat until almost dry. Do not stir until done (about another 10-15 minutes). This dish is to be served cold. Stir and spoon into single serving dishes or ice cream cups and garnish with PENZEYS CINNAMON and a CINNAMON STICK on top. Place in the fridge for about 2 hours.
Note: Coconut cream is even thicker and richer than coconut milk. If you don't see it at the grocery store, get an extra can of regular coconut milk, but only use the solid white part that is on top and discard the watery liquid. That will approximate the richness of the coconut cream.
Prep. time: 10 minutes, plus 3 hours soaking
Cooking time: 45-60 minutes
Serves: 10