Rice with Coconut
Take a fresh coconut, open with a nail and drain the coconut water in a cup and reserve.
Brake the coconut, remove the hard core, cut it in rather small pieces and divide in two portions.
Put one portion at a time in the blender with one cup of very hot water and liquefy for 2-3 minutes * pour through a sieve and squeeze all the water out in a pan.
Blend again the squeezed coconut with another cup of hot water and squeeze again.
Discard the residue.
Repeat procedure with second portion.
Set this coconut milk to boil until it is almost reduced and the oil starts showing.
Reduce the heat to medium and stir the bottom continuously with a wooden spoon to avoid sticking to the pan; let the cream brown.
Do not let it get too dark, this cream should not be bitter.
Add the 3½ cups of water, which include the coconut water reserved from the beginning.
Increase the heat to high and when the water starts to boil, add the two cups of rice, the salt and the sugar *when the rice is starting to dry, reduce the heat to simmer, stir gently with a long fork, cover and let it cook for about 20 to 25 minutes.