2 cups long grain rice
2 cups coconut milk
1 tsp grated fresh ginger
4 TBS oil
1.5 tsp black mustard seed
8 dried red chilies
1/3 cup sesame seeds
1 cup flaked fresh coconut
salt

Soak rice in water.

Boil coconut milk with 1-1/2 cups water and grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off heat.

Fry mustard seeds in the oil in a separate pan until they pop. Add red chilies, brown. Add sesame seeds and brown lightly.

Pour the flavored oil over rice, salt to taste. Toss in fresh coconut (or substitute unsweetened dried coconut that’s been soaked).

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