Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice 1 c Canned coconut cream
1/2 c Raisins 2 c Milk
1 1/2 Cinnamon sticks 1/2 ts Vanilla
1 c Sugar 1/4 c Unsalted butter
1 tb Grated gingerroot Ground cinnamon

Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water
to boil in large saucepan. Drain rice and raisins and add to boiling
water with cinnamon sticks and 1/4 cup sugar. Cook over low heat
until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes,
strain and blend liquid with remaining 3/4 cup sugar, coconut cream,
milk and vanilla. Add this mixture with butter to rice. Cover and
cook over low heat until milk is absorbed, stirring every 5 to 10
minutes. Spoon into serving dish or individual custard cups, sprinkle
with cinnamon and chill.

(C) 1992 The Los Angeles Times

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