Koko = Samoan cocoa
Araisa/Alaisa = Rice
* You can use any white rice - long, medium or short-grain - but the consistency will vary per rice type. Long-grain will give you clearly separated grains that sink to the bottom of the bowl. Short-grain produces the thickest consistency, like chocolate rice pudding.
* Laumoli is a leaf from an orange tree. Just pick the leaf, rinse it under water and throw it whole in the pot. I guess you could substitute grated orange rind or orange essence.
By the way, the laumoli is just for flavour. Don't eat it.
* There are no hard and fast rules about when to add the Koko Samoa. My mother throws in a whole lump of koko at the beginning and by the time the rice is cooked, the koko is softened and distributed evenly throughout the pan. You can also cook the rice up first with the water, then add the koko near the end. The important thing is to give the koko time in the hot water to release it's flavours and oils and yummy goodness.
If you don't have Koko Samoa, you can substitute any high-quality unsweetened cocoa powder.
* In place of the coconut milk, you can use normal milk.
* And finally, don't judge me ok? But koko araisa tastes really good with thick slices of generously buttered white bread.