Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Peanut oil |
| ½ pounds | Finely chopped onion |
| 2 cups | Long-grain rice, cooked |
| 1 teaspoon | Tumeric |
| 2 teaspoons | Salt |
| 2 cups | Fresh or canned coconut milk |
| ⅔ cup | Stock (chicken or vegetable) |
| 2 \N | Whole cloves |
| 1 \N | Whole cinnamon stick OR- Chinese cinnamon bark |
| 2 \N | Bay leaves |
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