2 tb Peanut oil
1/2 lb Finely chopped onion
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c Fresh or canned coconut milk
2/3 c 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 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
