Steps
- Cook 2 cups of canned coconut milk in a heavy saucepan over medium heat for about 30 minutes, scraping the bottom occasionally, until reduced to caramelized solids and oil.
- Stir in 1 cup of long-grain rice for 1 minute. Add 2 cups of water, ⅓ cup of raisins, 1 teaspoon of salt, and 2 tablespoons of sugar.
- Bring to a boil and stir once. Cover, reduce to low heat, and simmer for about 20 minutes, until the rice is tender and the liquid is absorbed.
- Remove from the heat and rest, covered, for 5 minutes.