1 1/2 c rice
1 large coconut
salt to taste
sugar to taste
Grate the coconut. Mix with a little bit of water in a blender; strain the liquid and set aside the grated coconut. Boil the liquid until the water evaporates, leaving a golden brown oil.
Add 3 cups of hot water to the grated coconut and blend it again. You will use this milk to cook the rice.
First, toast the rice in oil. Add the coconut milk, salt and sugar and cook as you would normally prepare rice.
Note: the idea is that the rice ends up with a flavor that is neither too sweet nor too salty. You don’t want it to be too moist, either.
~ Nayyara Chavez (translated from Spanish by me)