Serves 6

There is not much to this dessert, but it's delicious. I love the somewhat gelatinous quality this rice takes on. The rice is intended to be eaten alongside fresh fruits, but I think it's pretty tasty all by itself.

Tropical Coconut Rice

2 cups short-grained rice

2 cups water

1 cup coconut cream

¼ cup toasted coconut (see “Toasted Coconut” on page 16)

  1. Put the rice, water, and coconut cream in a medium-sized saucepan and mix well. Bring to a boil over medium-high heat. Reduce heat and cover with a tight-fitting lid. Cook for 15 to 20 minutes or until all of the liquid has been absorbed.
  2. Let the rice rest off the heat for 5 minutes.
  3. Fluff the rice and stir in the toasted coconut and fruit.