Burmese-style coconut spiced fruit rice
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.