Description Edit

Ingredients Edit

• 1 fresh coconut
• 4 cups boiling water
• 3 1/2 cups water (including coconut water)
• 2 cups of rice
• 1 T. salt (to taste)
• 1 T. Sugar (to taste)

Directions Edit

• Take a fresh coconut, open with a nail and drain the coconut water in a cup and reserve.
• Brake the coconut, remove the hard core, cut it in rather small pieces and divide in two portions.
• Put one portion at a time in the blender with one cup of very hot water and liquefy for 2-3 minutes
• Pour through a sieve and squeeze all the water out in a pan.
• Blend again the squeezed coconut with another cup of hot water and squeeze again.
• Discard the residue.
• Repeat procedure with second portion.
• Set this coconut milk to boil until it is almost reduced and the oil starts showing.
• Reduce the heat to medium and stir the bottom continuously with a wooden spoon to avoid sticking to the pan; let the cream brown.
• Do not let it get too dark, this cream should not be bitter.
• Add the 3 1/2 cups of water, which include the coconut water reserved from the beginning.
• Increase the heat to high and when the water starts to boil, add the two cups of rice, the salt and the Sugar
• When the rice is starting to dry, reduce the heat to simmer, stir gently with a long fork, cover and let it cook for about 20 to 25 minutes.

See also Edit