1 cup rice, short or medium grain
2 cinnamon sticks
6 cloves, whole
1 fresh ginger, (1-inch piece) peeled and sliced
¼ tsp nutmeg, freshly ground
13½ oz coconut milk, (3 cans)
½ tsp salt
¾ cup sugar, white or brown
½ cup raisins
ground cinnamon, for garnish
Rinse the rice several times until the water runs clear. Soak the rice in 2 cups of water or just enough to cover for at least 2 hours, preferably overnight. When ready to cook drain the rice and set aside.
In a large pot, add 1 can of coconut milk, cinnamon sticks, cloves, ginger, and nutmeg. Bring to a boil, then lower heat, cover, and simmer for 15 minutes. Remove the cinnamon, cloves, and ginger with a slotted spoon.
To the pot with the infused coconut milk add 1½ cans of coconut milk and salt. Bring to boil, then add the drained rice. Reduce heat to a simmer, cover, and cook for 15 minutes.
Add the remaining coconut milk, sugar, and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, for about 15 minutes until the rice is tender and creamy. Gently stir occasionally so the rice doesn’t stick to the bottom of the pot. It should look runny, but not soupy.
Serve and enjoy.
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