Burmese-style coconut spiced fruit rice

Yield: 6 servings

Measure Ingredient
1 teaspoon Vegetable oil
1 cup Chopped onion
½ cup Water, divided
4 cups Cooked white rice, unseasoned
4 tablespoons Grated coconut or:
2 teaspoons Coconut flavoring)
3 Bay leaves
1 teaspoon Ground cinnamon
¼ teaspoon Curry powder
¼ teaspoon Ground tumeric
¼ teaspoon Ground cloves
Salt and pepper to taste

Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through.

Remove bay leaves before serving.

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