Coconut Rice Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 1 cup of rice 1 large dry coconut 3 cups hot water (to draw the coconut milk) 1 teaspoon salt 3 cinnamon sticks 2 oz fresh ginger, washed, diced and minced 6 cloves 1 pinch nutmeg 2 cups sugar 1/2 cup seedless raisins (presoaked for 15 minutes) Procedure: Soak rice in enough water to cover it completely, for about one hour. Grate the coconut meat, add 1/4 cup hot water, and squeeze through cheesecloth to collect the milk. Save this coconut milk until the end. Mix the coconut meat residue with three cups of hot water. Squeeze through cheeesecloth to collect the diluted coconut milk. Use a large pot to combine the diluted coconut milk with salt, cinnamon, ginger, cloves and nutmeg. Heat on high until boiling. Simmer for fifteen minutes. Rinse the rice and add to the pot. Cook over medium heat until boiling, then simmer until the rice is done. Add sugar and raisins. Add the original coconut milk you had collected. Blend in, continue to cook until the liquid has evaporated. Remove the spices. Allow to cool. Serve in a shallow platter at room temperature.