In a large saucepan, combine the 3 cups of water, salt, cinnamon sticks, gloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.
Combine the spiced water with the coconut milk and 1 cup of water in a large saucepan. Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and cook for 15 minutes, or until the rice is cooked. (All the liquid should be absorbed) Pour onto a platter and sprinkle with cinnamon.
NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8|
|Calories from Fat: 113 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 22.2mg||1 %|
|Potassium 223.4mg||6 %|
|Total Carbohydrate 66.3g||20 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 62.8g|
|Protein 3.4g||5 %|
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Calories per serving: 374
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