Thursday, July 31, 2008

Coconut Rice

The delicate coconut flavor makes this rice an excellent side or accompaniment to curry dishes. Recipe serves 4.


2 cups long grain rice
4 cups water
2 1/2 ounces (75 g) creamed coconut
1 medium onion, quartered
1/2 teaspoon salt
1 teaspoon vegetable oil


1. Wash rice until water runs clear.
2. Place in saucepan with all ingredients. Bring to boil then reduce heat, cover saucepan and simmer 20 minutes without stirring.
3. When liquid is absorbed turn off heat and stand 5-10 minutes to tenderize rice in stored heat. Fluff with a fork and serve hot.

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