Preparation:

For this dish you will need several plates or round pie pans.

Wash rice and soak in water overnight. *** (see note)

In a large pot, boil ginger root in 3 cups water for 20 minutes; remove ginger root.

Add coconut milk, evaporated milk, 4 cups water and sugar; bring to a boil.

Drain rice and add to pot along with the coconut flakes. Cook on medium to medium-low heat (you want it to slow boil) for about 45 minutes or until rice thickens. Add raisins, cook for an additional 5 minutes.

Place a 1/2" to 1" layer of rice mixture onto several plates or round pie pans; sprinkle with cinnamon sugar.

Allow to cool thoroughly, slice as you would a pie and serve. Refrigerate the remaining sweet rice.

My mother and I love to eat sweet rice the next morning for breakfast.

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Notes:

* For a more richer result, and a fuller flavor, use 2 cups Calrose rice ("sticky" rice) and 2 cups mochi rice (a Japanese sweet rice) instead of the 4 cups Calrose rice.

** This recipe calls for cinnamon sugar, which is one part cinnamon and two parts sugar.

*** The rice expands when wet, so make sure that when you soak it overnight that you use a large enough container.