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225 g desiccated coconut

724 ml boiling water

225 ml seedless raisins

225 ml wn short grain rice

1 tablespoon light Muscovado sugar

15 g butter

salt

1. Soak the coconut in the boiling water for 20 minutes, then strain through a find colander.

2. Press the coconut firmly with the back of a spoon to extract all the liquid.

3. Soak the raisins in the coconut 'milk' for 30 minutes.

4. Strain, reserving the raisins.

5. Measure the liquid and make it up to 1 pint (575 ml) if necessary with water.

6. Put the raisins, coconut liquid, rice, sugar and salt into a pan, stir well and bring to the boil.

7. Cover and simmer very gently for 45 minutes, stirring once or twice.

8. Stir in the butter.

9. Serve at once.

Serves 4

Note : This sweet rice dish from South America is a good accompaniment to poultry and pork.