Burmese Rice Recipe

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