robin's indonesian coconut rice

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Indonesian Coconut Rice

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories : Grains {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons safflower oil

1 large onion -- minced

4 garlic cloves -- minced

4 scallions -- minced

1 tablespoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon red pepper flakes

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon dry mustard

1 tablespoon sugar

4 cups cooked long-grain rice

1 cup unsweetened coconut meat -- (shredded)

Salt and freshly ground pepper

 

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic,

cover, and cook until the onion is softened, about 5 minutes. Remove cover, add

the scallions, ginger, turmeric, hot red pepper flakes, cinnamon, cloves,

mustard, and sugar, and cook over medium-high heat, stirring constantly, for 2

minutes until fragrant. Add the rice and stir to mix evenly. Remove from heat

and gently stir in the shredded coconut. Season, to taste with salt and pepper,

cover, and leave for 5 minutes before serving. Serves about 6.

 

Source:

" Some Like It Hot "

Yield:

" 5 cups "

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Per Serving (excluding unknown items): 235 Calories; 10g Fat (38.8% calories

from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates.

 

NOTES : Coconut flavored rice is a one-dish feast. For special occasions in

Indonesia it is molded into a tower and garnished with vegetables, peanuts, or

toasted coconut.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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