1 cup raw medium rice
6 cups coconut milk*
6 cinammon sticks
1 cup sugar
1 cup seedless raisins
1 1/4 tsp. salt
Small piece of mashed ginger or 1/4 tsp. ground ginger (optional)
Place 5 cups of the coconut milk (set 1 cup aside) in a deep (teflon) pot and add the raw rice. Let it soak for 2-2 1/2 hours.
After soaking the rice in the coconut milk, add ginger, cinammon sticks and salt to the pot.
Cook on low hear for 30-35 minutes, but DO NOT STIR.
After 30-35 minutes, add the sugar, the reserved cup of coconut milk and the raisins.
Continue to cook on low heat for another 40-45 minutes, stirring every 10 minutes so it won't stick. Stir ONLY by moving the rice from the bottom of the pot to the top of the pot. Don't stir in a circle like motion.
When the rice and coconut is ready, sprinkle some cinammon on top and serve.
You may use ready made coconut milk from a can or make your own coconut milk by using my recipe to make Coconut Milk #1 or Coconut Milk #2.