Fragrant coconut rice

4 servings

Ingredients

QuantityIngredient
2tablespoonsPeanut oil
½poundsFinely chopped onion
2cupsLong-grain rice, cooked
1teaspoonTumeric
2teaspoonsSalt
2cupsFresh or canned coconut milk
cupStock (chicken or vegetable)
2Whole cloves
1Whole cinnamon stick OR- Chinese cinnamon bark
2Bay leaves

Directions

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.

Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias