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Burmese Rice Recipe | |
Middle Eastern Rice | |
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Ingredients:
bsp (30 ml) peanut oil1 onion, finely chopped 2 cups (473 ml) washed, drained white rice 1 tsp (5 ml) salt 1 cup (237 ml) Coconut Milk Coconut Milk 1 cup (237 ml) fresh coconut, coarsely chopped 1 cup (237 ml) hot water
Directions:
1. Heat oil in skillet. Saute onion until soft. 2. Add rice and cook, stirring , until golden brown. 3. Add salt, coconut milk and 1 1/2 cups (355 ml) water (covering rice with 1/2-inch (1 cm) liquid). Bring to a boil; stir gently. Cover and simmer over low heat 20 minutes, or until liquid is absorbed. Coconut milk: 1. Place coconut and water in blender. Blend at HI one minute. Scrape sides of container and blend again until reduced to a thick, fibrous liquid. 2. Line a sieve with two thicknesses of cheesecloth and set it over a large bowl. Pour and squeeze coconut liquid through cheesecloth. Discard pulp when all liquid has been taken out. Makes 1 cup | |