Put the stock on to boil. Crush and peel the garlic, but leave mostly whole. Dry sautรฉ the diced onion and garlic. Add half the sliced mushrooms and spring onions and sautรฉ them. Add the rice. Stir for 2 minutes. Add the dried mushrooms and 1 cup of stock. Continue adding 1 cup of stock until it is absorbed and then another cup, etc. When all the stock has been used and the rice is cooked, add the coconut cream, salt, walnuts and remaining sliced mushrooms. Garnish with chopped spring onions and pepper.
Serves 4- 6
