Ingredients:
1 cup red skin peanuts
2 cups sweet glutenous uncooked rice
1/2 cup shredded coconut (sweetened)
1 cup coconut juice (water can be substituted)
1 cup water
1 cup coconut milk
3/4 cup sugar
1 tsp salt
Instructions:
Soak peanuts 8-12 hrs in a bowl of water. Rinse peanuts and strain. In a rice cooker, add rice, peanuts, coconut juice, water, shredded coconut, and salt. Cook the rice as normal in the rice cooker. Gently stir rice mixture, then drizzle coconut milk and sugar over mixture. Use the cook cycle a second time with the rice cooker. This gently melts the sugar and coconut milk into the rice mixture, as a result, the sugar does not burn.
At this point, the sweet rice is ready! However, if you are one for a crunch, I suggest a few more repetitious steps. Leaving your rice cooker lid open, run the cook cycle on the rice cooker two or more times. After the second time, flip the rice over. The layer on top will be crunchy. To make the layer on the bottom crunchy, run the rice cooker one to two more times with the lid open.
