Sauté the onion and garlic in the peanut oil in a large cast iron frying pan or casserole with lid, over a medium heat, until translucent.

Add the rice and shredded coconut, and toast for 2-3 minutes.

Add the coconut cream, the stock, and season.

Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.

Add the buttery spinach to the rice 5 minutes before the end of the cooking time.

As above, this is delicious served simply with some toasted sesame seeds, soy sauce, and deep-fried shallots, but is also great with a simply cooked piece of fish or some prawns, also dressed with sesame, soy, and shallots.

Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.