Kiru folhi

Rinse the raw rice under cold water in a fine-mesh strainer, stirring gently with your fingers until the water runs clear, then drain completely.

Bring 4 cups of water to a boil in a large pot over high heat.

Add the drained rice to the boiling water, stir once, and bring back to a boil.

Reduce heat to low and simmer uncovered, stirring occasionally, until the rice is tender and most of the water has been absorbed.

Remove from heat and stir in the grated gabulhi (tender coconut) until evenly distributed throughout the rice.

Season with salt to taste and stir well to combine all ingredients.

Let the kiru folhi rest for 2 minutes, then transfer to a serving dish and serve warm.