Coconut rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 1 | small | Onion -- diced |
| 1 | cup | Long-grain rice |
| 1 | cup | Chicken stock |
| 1 | cup | Coconut milk -- unsweetened |
| Salt and pepper | ||
Directions
Preheat oven to 350. In a large saute pan, heat the oil over medium high heat until hot but not smoking. Add the onion and saute, stirring frequently, until just transparent, about 5 minutes. Add the rice and continue to cook, stirring frequently, for 1 minute.
Add the chicken stock and coconut milk, bring to a simmer, and add salt and pepper. Cover the pan tightly, put it in the oven and bake for about 18 minutes. All the liquid should be absorbed and the rice should be cooked through but not mushy.
Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:26) (159) Fido: Cooking
Related recipes
- Baked coconut rice puddin
- Burmese coconut rice
- Burmese-style coconut spiced fruit rice
- Coconut gingerroot rice
- Coconut milk
- Coconut rice (pandya)
- Coconut rice and peas
- Coconut rice noodles
- Coconut rice pudding
- Coconut-chile rice
- Coconut-pineapple sweet rice
- Fragrant coconut & spice rice
- Fragrant coconut and spice rice
- Fragrant coconut rice
- Indian coconut rice pilaf
- Rice and coconut milk
- Rice with coconut milk
- Rice with cocounut milk
- Thai coconut rice
- West african coconut rice