500 gram of rice.
5 tablespoons of sugar.
2 tablespoons of salt
Grate the coconut and drain.
Take the draining liquid to boil with the sugar and the salt until golden brown.
Add some water to the grated coconut, drain and add this water to the coconut caramel.
When it boils add the rice. Cover and let simmer at very low heat for 30 minutes until it dries.
Stir a couple of times and cook at very low heat for another 15 minutes.
Serve with fried fish, salad or banana chips.