Steps
- Cover 1 cup of short-grain rice with cold water and soak for at least 2 hours. Drain well.
- Combine 3½ cups of water and 400ml of coconut milk in a saucepan. Add 1 peeled piece of fresh ginger about 2in / 5cm long, 3 cinnamon sticks, 4 whole cloves, and 1 teaspoon of ground nutmeg.
- Bring to a simmer and cook for 10 minutes. Remove the ginger, cinnamon sticks, and cloves. Add the rice, 1 pinch of salt, and 2 tablespoons of brown sugar.
- Bring to a boil, stir, cover, and reduce to low. Cook for 15-20 minutes, until the rice is tender and creamy, adding a little water if dry. Cool for 5 minutes and dust lightly with ground cinnamon.