Coconut milk rice

Directions

1. Wash the rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.

2. About twenty minutes before the soaking period is over rice, combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium-size pot.

3. Bring to a boil over high heat. Once boiling,  reduce heat to moderate, cover and cook for 15 minutes.

4. Drain rice thoroughly and add to the pot. Mix and bring to a boil over moderate heat. Reduce heat to low and cook until the rice is completely dry, without stirring.

5. Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.

6. Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape the bottom of the pot.

7. Remove the spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.

8. This is served cold.

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