Recipe - Fragrant Coconut Rice

2 tablespoon Peanut oil
One half pound Finely chopped onion
2 cup Longgrain rice, cooked
1 teaspoon Tumeric
2 teaspoon Salt
2 cup Fresh or canned coconut milk
2/3 cup Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
OR Chinese cinnamon bark
2 Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and
stirfry 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: 0688077536 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini