| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
|
Coconut or 1 package; (14 oz) unsweeted shredded coconut |
| 2 |
c |
Brown rice |
| 4 1/2 |
c |
Hot water |
INSTRUCTIONS
If using a fresh coconut, you will need a hammer and a long nail. Hammer
the nail into the coconut into the three soft spots on top, going all the
way through meat to liquid in center. Pour liquid into bowl and reserve.
Use hammer to crack coconut in half. Place coconut halves in 250 degree
oven and bake 15-20 minutes (this separates meat from shell). Remove meat
from shell; cut into chunks and grate, using grater or food processor.
To make coconut milk: Place shredded coconut in food processor or blender.
Add 2 1/4 cups water and process for 30 seconds. Strain coconut milk
through sieve or piece of cheese cloth into bowl, containing coconut
liquid. Squeeze or press coconut pulp to remove all moisture. Repeat
process using same pulp and 2 1/4 cups more water.
Prepare rice using coconut milk for water.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
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