Instructions

1. Wash the rice thoroughly and drain.
2. Peel and shred the ginger.
3. Put the rice, coconut milk, almond milk, sugar and half of the ginger into a saucepan. Add the milk to cover the rice (add some water if the liquid is less than a couple of cm above the level of the rice). Bring to a simmer over a medium heat then reduce to low and cook until the rice is tender, stirring regularly (this will take about 30 minutes).
4. Meanwhile, shred the coconut chunks. Heat the oil in a pan and fry the ginger and coconut for a few seconds until light brown, then sprinkle a little sugar on top, then let them caramelize. Set aside.
5. When the rice is creamy, stir in the citrus zest and a squeeze of its juice, then take he pan off the heat.
6. Serve with the caramelized ginger & coconut. Add some fresh or dried fruits if you like. Squeeze some more citrus juice over it if you like a more zingy flavour.