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Fragrant
Coconut Rice
from: Sharon Raghavachary
Source: Asian Vegetarian Feast
- by Ken Hom William Morrow and Company, Inc
. - New York ISBN: 0-688-07753-6
- 2 tb Peanut oil
- 1/2lb Finely chopped onion
- 2 c Long-grain rice, cooked
- 1 tTumeric
- 2 ts Salt
- 2 c Fresh or canned coconut milk
- 2/3 c Vegetable stock
- 2 Whole cloves
- 1 Whole cinnamon stick
- 2 Bay leaves
Heat the oil in a large casserole until moderately hot.
Add theonion and stir-fry for 2 minutes.
Put in the rice, tumeric, andsalt, and continue to cook for 2
minutes.
Add the coconut milk and stock and bring the mixture to a boil.
Stirin the whole cloves, cinnamon, and bay leaves.
Turn the heat as lowas possible and let the rice cook undisturbed
for 20 minutes.
It is ready to serve when the rice is cooked.
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