Directions

• Place rice in a bowl with enough water to cover. Set aside for 2 hours. Drain the water from the coconut through the “eye” of the coconut that can be easily pierced. Next, wrap the coconut in a bag and using a mallet or hammer crack open the coconut on a very hard surface or concrete floor. To easily remove the coconut flesh, heat in a preheated 400 degree F oven for about 10 minutes. Leave to cool slightly then carefully remove from the coconut shell. Next, peel the back of the flesh using a potato peeler or knife.
• Grate the coconut using the small grate side.
• In a pot over high heat add 2 cups water, ginger, cloves, ½ cup raisins and cinnamon sticks. Bring to a boil until some of the water has evaporated and the water changes color. Strain the liquid or spiced tea. Only the liquid is used in the recipe.
• Heat a large pot over medium heat and add spiced tea into the pot. Strain rice and add to the pot along with the coconut and stir.
• Then add 3 cups water, milk, butter, cinnamon, salt, brown sugar, evaporated milk, ½ cup raisins and mix to combine everything. When it begins to simmer, stir, lower heat to low and cover. Stir occasionally so it doesn’t stick to the pot. Cook for about 30 minutes or until the rice is done. It should not have any graininess. Don’t confuse the rice with the coconut.
• Spread onto a plate or baking dish and sprinkle with ground cinnamon. Let it cool, then place in the refrigerator. It is best served cold.