Do it. DO EEET! If you have even a passing liking for coconut, then this rich, creamy rice is well worth trying. It can be served with curries, stir fries, pretty much anything from the eastern countries that calls for rice. I served it with oriental style pancakes with spicy ficken stripes, thinly slice spring onion, cucumber and banana to stuff them with.
Approx 160ml coconut cream (I think you can convert this to grams if only the solid variety is available)
* Put the rice, water and coconut cream in a pan.
* Bring to the boil then reduce heat and simmer gently until all the water is absorbed and the rice is tender. It should still look quite moist and creamy. This should take 10-15 minutes.
* I didn't have these, but if you do, I thought some flakes of dessicated coconut stirred through might make a nice addition.