Ingredients:

• 2 2/3 cups – Coconut Milk (or mixture of Coconut Milk and soup stock or water)
• 1 3/4 cups – basmati Rice
• 1 cup – unsweetened shredded Coconut
• 3/4 cup – pitted dates, thinly sliced
• 1 tsp – vanilla essence
• 1/2 tsp – salt (or to taste)
• 1 1/2 tsp – ground Lemon zest
• 1/4 tsp – fennel seeds, crushed
• 3 tbsp – fresh Lemon juice

Method:

1. In a heavy 2-quart saucepan, combine rice with liquid and vanilla essence and bring to a full boil. Add salt.
2. Reduce heat to low, cover and cook for 15 minutes.
3. Remove from the heat and let it stand, covered for 10 minutes.
4. Fluff the rice into a hot serving dish.
5. Toss with dates, coconut, lemon zest, fennel seeds and lemon juice to taste.