To a pot, add the
Water (2 cups)
Arborio Rice (1 cup)
Whole Cloves (3)
and leave to cook for 8 minutes stirring often with a wooden spoon at a medium temperature.
Then add the
Full-Fat Coconut Milk (2 1/2 cups)
Ground Cinnamon (1/2 tsp)
Brown Sugar (1 cup)
and cook for 10 minutes, stirring often to avoid sticking or burning with a wooden spoon at a medium temperature.
Once the rice is al dente, take off the heat and add the
, stir, and then add the
Sweetened Shredded Coconut (1 cup)
Place the mix into a bowl and leave to cool down with plastic on top to avoid forming a skin.
Once it is cooled down, serve with more shredded coconut on the top and a clove for decoration. Serve and enjoy!