2 tablespoons butter
1/2 cup chopped onion
1 cup grated coconut, fresh or dried
1 cup white rice
1 habanero chile, seeds removed, finely minced
1 cup coconut milk
1 cup chicken stock
1Melt butter in frying pan.2Add onion - cook until soft, but not brown.3Add coconut - cook until it just starts to brown.4Add rice and habanero and stir until rice becomes opaque.5Meanwhile, heat coconut milk with stock in a pot large enough to cook the rice.6Add rice mixture to milk and stock.7Simmer 30-40 minutes, until rice is tender.
