Coconut Curry Cream Rice

• 2 Tablespoons Butter
• 1 teaspoon Cornstarch
• 1/2 cups Heavy Cream Or Half-and-Half
• 1/2 cans Cream Of Coconut, 15 Oz Can (like Coco Lopez Brand, See Note)
• 1 teaspoon Crunchy Peanut Butter
• 1 teaspoon Curry Powder
• 1 teaspoon Sugar
• 3 Tablespoons Sweetened Flake Coconut
• 2 cups Hot Cooked Rice

1. In a medium saucepan over medium heat, melt butter. Then stir in the cornstarch, making a roux. Pour the cream and cream of coconut in, stirring or whisking over medium heat until thick and smooth.
2. Once the mixture is smooth, add the crunchy peanut butter and stir until melted and evenly mixed in. Add curry powder and sugar and stir until even. Add coconut flakes. Then pour the sauce over the hot cooked rice, stirring to mix evenly.
3. Serves 4-6 as a side dish (especially delicious with Indian or Polynesian food) or as a dessert.
4. Notes:
5. - If you have allergies to peanuts, omitting the peanut butter does no harm to the recipe.
6. - Be sure to mix the cream of coconut well before adding; the ingredients separate in the can.

butter, cornstarch, heavy cream, cream of coconut, crunchy peanut butter, curry, sugar, flake coconut, rice

Taken from tastykitchen.com/recipes/sidedishes/coconut-curry-cream-rice/ (may not work)