** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.