Use a pan to add in the rice and water.
Bring to the boil. Cover and cook for 15 minutes. Then add coconut milk,
salt to taste and cinnamon. Stir well with a wooden spoon. Cover the pan
and ook on low heat for another 10 minutes, or when all the milk has
been absorbed by the rice. Remove the cinnamon, cool the rice slightly,
and scoop onto a flat plate. Serve with sambols.