Serves 6-8

Ingredients

• 4 Tablespoons shredded sweetened coconut
  
• 1 teaspoon salt
  
• 1 1-inch piece of fresh ginger, peeled and sliced
  
• 1 cup short-grain rice
  
• ½ cup sugar
  
• 3 cups water; plus additional 1 cup water (added separately)
  
• 6 whole cloves
  
• 2 cinnamon sticks
  
• 1, 14-ounce can of coconut milk
  
• 1/3 cup dried currants or raisins
  
• Ground cinnamon for garnish
  

In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves and ginger.  Bring to the boil.  Pour the liquid through a colander into a bowl; discard the spices.

Combine the spiced water with the coconut milk and 1 cup water in a large saucepan.  Bring the liquid to a boil.  Add all remaining ingredients except the cinnamon.  Reduce the heat, cover and simmer for 20 minutes.  Remove lid, stir and cook 15 minutes more, or until the rice is cooked (all liquid should be absorbed.)  Pour onto a platter and sprinkle with cinnamon. 

For a fruity variation, add 1 cup diced mango during the last 5 minutes of cooking.