Before embarking on making this rice dish, you will need to refrigerate the 2 cans of coconut milk in the fridge an hour before preparing. This is to make it easy to scoop the thick coconut “cream” off the top to use for this recipe. The remaining coconut milk/water can be used in other recipes.

Combine the rice, the 1.5 cups coconut cream, sugar, salt and water in a saucepan. Stir briefly to combine the sugar, rice and coconut cream. Bring to a boil, then cover and let simmer on low heat for 40 minutes or until the liquid is absorbed. Turn off the burner and fluff the rice with a fork, let it sit covered for another 20 minutes to continue to steam.

This rice will knock your socks off!