COCONUT RICE WITH GREEN CHILI

2 cups short- or long-grain white rice
2 cups water
1 cup coconut cream
2 green chilies, seeded and chopped
2 tablespoons coriander leaves
6 banana leaves

Wash rice well and place in a saucepan with water and coconut cream. Place saucepan over high heat and allow liquid to boil. Boil for 8 minutes or until tunnels form in rice and liquid has almost been absorbed. Remove from heat. Stir chilies and coriander through rice and pile mixture onto banana leaves. Fold over leaves to encase rice. Put parcels in bamboo steamers and steam for 5 minutes. Serve with coconut chicken curry.

Serves 6.