Instructions: Wash rice well and soak in cold water overnight. Drain the rice and place in a perforated steamer.

While the rice steams, grate the coconut and toast the sesame seeds.

Toast the seeds in a dry frying pan over medium heat, stirring or shaking the pan to brown the seeds evenly. As soon as they are deep golden brown, turn them onto a plate. Bruise lightly together with the sea salt. Serve the rice warm or at room temperature, with sesame seeds, coconut and palm sugar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.