1 X 400 ml Can coconut milk
1 X 400 ml Can coconut cream
1 Cup Spekko Royal Umbrella Jasmine Rice
Handful of dried apricots, chopped
Handful of sultanas
1 Cinnamon stick
½ Tsp nutmeg
½ Tsp salt
Seeds from 1 vanilla pod
30 ml (2 tbsp) Honey, or to taste
Roasted coarsely grated coconut
1. Heat the coconut milk and coconut cream, together with the Spekko Jasmine Rice, apricots, sultanas, cinnamon stick, nutmeg, salt and vanilla seeds in a heavy-bottomed pot. Bring to the boil.
2. Immediately lower the heat and sauté for 15 – 20 minutes until the rice is cooked.
3. Add honey to taste. Garnish with the roasted coconut.