Caron's Tasty Coconut Rice

• 2 tablespoons peanut oil
• 1 sweet onion, diced small
• 34 cup chicken stock
• 14 cup unsweetened pineapple juice
• 1 cup unsweetened coconut milk, canned (mix well)
• 14 cup cold water
• 12 teaspoon sea salt
• 14 teaspoon black pepper, freshly ground
• 18 cup golden raisin (optional)
• 1 teaspoon chili paste (chili paste with holy basil leaf)
• 1 small chili pepper, left whole
• 1 garlic clove, fresh, peeled and coarsley crushed
• 12 inch fresh ginger, peeled, left whole
• 2 fresh lime leaves, or dried whole leaves
• 1 tablespoon lemongrass, chopped or sliced thin
• 1 cup long grain rice or 1 cup jasmine rice
• 12 cup unsweetened coconut, shredded, toasted
• 14 cup fresh cilantro, finely chopped

1. In a large pot, heat peanut oil over medium heat.
2. Saute onions for 5 minutes.
3. Add chicken stock, pineapple juice,.
4. coconut milk and water; bring to a rapid boil.
5. Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
6. Stir well.
7. Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
8. Toast the coconut lightly and set aside.
9. Finely chop the cilantro and set aside.
10. When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
11. Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.

peanut oil, sweet onion, chicken stock, pineapple juice, unsweetened coconut milk, cold water, salt, black pepper, golden raisin, chili paste, chili pepper, garlic, ginger, lime, thin, long grain rice, unsweetened coconut, fresh cilantro

Taken from www.food.com/recipe/carons-tasty-coconut-rice-113709 (may not work)