Ingredients 1 dry coconut 1 � cups of rice 1 � teaspoons of salt 2 1/3 cups of sugar 6 cinnamon sticks 6 cloves 2 small packages of raisins � bar of butter Water Procedure: - Place raisins in a container with water. - Place rice in another container with water. - Place coconut in Microwave Oven for 2-3 minutes to soften the inside. - Split coconut in two halves and with a spoon remove the coconut inside the shell. - Cut the coconut into little squares and place the coconut inside blender. - Boil 3 cups of water at medium high heat. When you bring the water to a boil, pour hot water in blender. Turn off stove. - Liquefy the mix at the highest speed until the mix looks pretty much liquefied (less than 1 minute). - Filter the mix using an strainer and pour the coconut milk in a large cooking pot (4-5 quarts of a gallon). - Remove coconut left on strainer and place it back in liquefier and repeat the previous three steps again. This procedure should allow you to obtain about 1 � liters of coconut milk. - Add salt and sugar to the coconut milk and mix them well. - Cut ginger into 4-5 pieces and crushed them just a little bit with something hard. - Boil the following ingredients at medium high heat for 15 minutes in a small cooking pot: 1 cup of water, ginger, cloves, and cinnamon sticks. Turn off stove. - Filter through a strainer the mix of ginger, cloves and cinnamon ground sticks. Pour the liquid in large cooking pot. Add butter. - Put large cooking pot on medium high heat. When the mix boils, lower the temperature to medium. - Drain rice and add it to the mix. - Cook for 30 - 40 minutes and stir the rice occasionally so it doesn't stick to the walls or the bottom of cooking pot. The rice is ready when you don't see that much water left and the mixture has thicken. - Drain raisins and add them to the mix. Stir the mix a couple of times. After 5 minutes, turn off the stove. - Pour mix into a large mold, let it cool down to room temperature, and place it in the refrigerator.
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