1 cup of brown rice (soaked, see post for details)
1 can of coconut milk (scoop out the solids, discard the clear liquid) + 2 cups of coconut milk
1 tbsp of coconut sugar
1/2 cup of raisins
1 cinnamon stick
1/2 tsp of himalayan pink salt
Heat the coconut solids in a heavy base saucepan or dutch pot and bring to a boil.
Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10 minutes, the solids should be a beige colour, don’t worry if it’s not too dark.
Skim off the excess oil in the pan and discard.
Add the rice to the pan and coat with the coconut followed by the pink salt, coconut sugar, raisins and cinnamon stick then stir.
Pour in the coconut milk and stir again.
Bring the milk to a boil, then reduce to simmer, covered, for about 45 minutes. During the given time check the liquid levels, if the rice isn’t cooked through and the liquid has evaporated add 1/4 cup at a time of more coconut milk.
Once cooked, leave to stand, covered for 5 minutes before serving.