Burmese-Style Coconut Spiced Fruit Rice
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
water
divided |
|
| 4 | cups |
rice
cooked |
|
| 4 | tablespoons |
coconut
grated |
*
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
water
divided |
|
| 946 | ml |
rice
cooked |
|
| 6E+1 | ml |
coconut
grated |
*
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
curry powder
|
|
| 1.3 | ml |
turmeric
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine oil, onion and 2 tablespoons water in large non-stick skillet.
Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown.
Add remaining water and all other ingredients, lower heat.
Cover and cook until heated through.
Remove bay leaves before serving.
