| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Burmese |
Rice |
6 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Milk |
| 1 |
lb |
Fresh Shredded Coconut |
| 3 1/2 |
c |
Long Grain Rice |
| 3 |
md |
Onions, Grated |
| 3 |
tb |
Peanut Oil |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Extra Coconut Milk |
INSTRUCTIONS
Bring the milk to a boil and add the shredded coconut. Remove form the heat
and let it stand, covered, for 1 hour. Mix the rice and onions and fry
together in the heated oil for about 3 minutes. Add this mixture to the
milk and coconut and add the salt. Mix well and bring to a boil. Reduce
the heat, cover, and let simmer over low heat for 30 minutes, or until the
rice has absorbed all of the liquid. If the mixture becomes too dry before
the rice is soft, add a little of the extra coconut milk; heat the milk
before adding, but do not let it boil.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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