Fragrant Coconut Rice
A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
|
|
| ½ | pound |
onions
finely chopped |
|
| 2 | cups |
rice
cooked |
|
| 1 | teaspoon |
turmeric
|
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
coconut milk
|
|
| ⅔ | cups |
vegetable stock
or chicken stock |
|
| 2 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon sticks
whole -OR- chinese cinnamon bark |
*
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 226.8 | g |
onions
finely chopped |
|
| 473 | ml |
rice
cooked |
|
| 5 | ml |
turmeric
|
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
coconut milk
|
|
| 158 | ml |
vegetable stock
or chicken stock |
|
| 2 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon sticks
whole -OR- chinese cinnamon bark |
*
|
| 2 | each |
bay leaves
|
*
|
Directions
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.
