Coconut rice

Yield: 4 servings

Measure Ingredient
2 tablespoons Peanut oil
1 small Onion -- diced
1 cup Long-grain rice
1 cup Chicken stock
1 cup Coconut milk -- unsweetened
Salt and pepper

Preheat oven to 350. In a large saute pan, heat the oil over medium high heat until hot but not smoking. Add the onion and saute, stirring frequently, until just transparent, about 5 minutes. Add the rice and continue to cook, stirring frequently, for 1 minute.

Add the chicken stock and coconut milk, bring to a simmer, and add salt and pepper. Cover the pan tightly, put it in the oven and bake for about 18 minutes. All the liquid should be absorbed and the rice should be cooked through but not mushy.

Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:26) (159) Fido: Cooking

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