| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Meats |
Vegetarian |
Vegetarian, Rice, Chinese |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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