Printable Version of Recipe

Yield: 4 servings
 
      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
 
  Heat the oil in a large casserole until moderately
  hot.  Add the onion and stir-fry for 2 minutes.  Put
  in the rice, turmeric, 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.