Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Peanut oil

  2. 1/2 lb 227g / 8oz Finely chopped onion

  3. 2 cups 320g / 11oz Long-grain rice - cooked

  4. 1 teaspoon 5ml Turmeric

  5. 2 teaspoons 10ml Salt

  6. 2 cups 474ml Fresh or canned coconut milk

  7. 2/3 cup 157ml Stock - (chicken or vegetable)

  8. 2 Whole cloves

  9. 1 Cinnamon stick - or- chinese cinnamon

  10. 2 Bay leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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