Instructions: 1. In a 4 or 5 quart electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.

Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.

2. Cover and cook on the low heat setting 3-1/2 hours, or until the rice is just tender.

3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.

Serve garnished with toasted coconut.

Cookbook Ever by Natalie Haughton. Lynns notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 cup of regular peas. I had to cook it for 5 hours for the basmati rice to be tender. This was a very good dish and easy to put together.

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