Ingredients
- bsp (30 ml) peanut oil
- 1 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
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Submitted 6/13/05.
Source: Great Cooking Ideas
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Burmese Rice