fragrant coconut rice

Side dish
4 servings
2 tablespoons Peanut oil
½ pounds Finely chopped onion
2 cups Long-grain rice, cooked
1 teaspoon Tumeric
2 teaspoons Salt
2 cups Fresh or canned coconut milk
⅔ cup Stock (chicken or vegetable)
Whole cloves
Whole cinnamon stick OR- Chinese cinnamon bark
Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.

Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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