sf wrote:
> On Mar 7, 9:57 am, Melondy > wrote:
>
>> Served with coconut rice, this is fabulous!
>>
> Can you give me a quick tutorial on how to make coconut rice? Do I
> use coconut milk or coconut flakes?
>
>

I love this recipe:
* Exported from MasterCook *

Spicy Rice

Recipe By :Penzey's
Serving Size : 6 Preparation Time :0:30
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups long grain rice
2 tablespoons canola oil
1/4 cup minced onion
1/2 teaspoon dried minced garlic (rehydrate in 1 T.H2O) --
or fresh equivalent
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
3/4 teaspoon sweet curry powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
3 inch cinnamon stick
1 whole bay leaf
1 1/2 cups chicken stock
12 ounces unsweeteneded coconut milk

Place rice in a deep bowl and rinse in cool water until it runs almost
clear. This will take 3-4 rinses. Let the rice drain.
In Medium sized heavy bottomed saucepan heat the oil over medium heat.
Add the onion and minced garlic. Saute for about 5 minutes until the
onion looks translucent. Stir constantly so the garlic does not burn.
Add all of the spices into the onion/garlic mixture and stir.
Next add the rice, coconut milk, chicken stock and bay leaf. Stir until
combined. Bring to boil. Once boiling reduce heat and simmer until the
liquid is absorbed, about 10 minutes or so. Reduce the heat to very low,
place cover over the pan and cook. Stir frequently so the rice does not
stick to the pan. Let cook another 15 minutes or so until the rice is
tender.