Yield: 6 servings
|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)|
|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.