-
If rice needs
washing, wash and drain thoroughly.
-
Heat oil in a
medium-sized saucepan and fry the rice for 3 minutes, stirring and
turning rice with a metal spoon.
-
Add coconut
milk, turmeric, salt and sugar and bring to the boil.
-
When the
liquid looks thick (which should be about a minute or two), turn the
heat very low.
-
Cover and
cook 15 minutes or until all liquid has evaporated.
-
While still
hot, fluff up with a fork and mix in the grated coconut.
-
Then transfer
rice to a greased ovenproof dish and smooth top.
-
Press down
firmly.
-
Sprinkle with
sesame seeds and bake in a slow oven for 20 minutes.
-
Cut in
diamond shapes and serve with more grated fresh coconut and toasted
sesame seeds which have been slightly crushed and mixed with a little
salt.