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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burmese Coconut Rice

Date Added: January 04, 2014


3 3/4 Cups Milk 3 3/4 Cups Milk (evaporated is best)
1 Pound Coconut 1 Pound Fresh Shredded Coconut
3 1/2 Cups Long Grain Rice 3 1/2 Cups Long Grain Rice steamed and chilled
3 Onions 3 Onions Grated
3 Tablespoons Peanut Oil 3 Tablespoons Peanut Oil (flavourless)
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
1 1/4 Cups Coconut Milk 1 1/4 Cups Extra Coconut Milk
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1. Bring the milk to a boil and add the shredded coconut.

2. Remove form the heat and let it stand, covered, for 1 hour.

3. Mix the rice and onions and fry together in the heated oil for about 3 minutes.

4. Add this mixture to the milk and coconut and add the salt.

5. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 minutes, or until the rice has absorbed all of the liquid.

6. If the mixture becomes too dry before the rice is soft, add a little of the extra coconut milk; heat the milk before adding, but do not let it boil.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Milk, Gluten, Rice, Fructose Malabsorption, Onion allergies.
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