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Measurements

Rice with Coconut

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)

Take a fresh coconut, open the "eyes" 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 (carefully cover the top of the blender with a folded kitchen towel  to avoid getting splashed with the hot mixture). 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 (it should taste a bit more sweet than salty). 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.
You can add one cup of raisins when the rice is starting to dry.  Depending on how fresh the coconut is, you may get enough oil to make three cups of rice; then add 5 1/2 cups of liquid. I find it is excellent to serve with ham or any spicy meat, fish or shrimp.


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