Yield: 4 servings
|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