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This is a delicious Burmese recipe that’s usually eaten in between meals.
- 3 3/4 cup coconut milk
- 1 lb freshly grated coconut
- 3 1/2 cups long grain rice
- 3 medium onions, grated
- 3 tablespoons peanut oil
- 1/2 teaspoon salt
- 1 1/4 cups coconut milk
In a saucepan, boil milk. Add grated coconut. Stir and remove from heat. Cover and let it stand for 1 hour. In a wok, heat oil. Add rice and onions. Fry for 3 minutes. Place the saucepan containing the milk and grated coconut over medium heat. Add rice, onions and salt. Mix, stir well and bring to a boil. Reduce heat and cover the saucepan. Let it simmer over low heat for 30 minutes or until the rice has absorbed the liquid. Add extra coconut milk if the mixture becomes too dry before the rice is soft.