Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Burmese Coconut Rice
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- #115388
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/4 cups milk
1 pound fresh shredded coconut
3 1/2 cups long grain rice
3 medium onions, grated
3 tablespoons peanut oil
1/2 teaspoon salt
directions
Bring milk to a boil and add the shredded coconut. Remove from heat and let stand covered for 1 hour.
Mix the rice and onions and fry together in the heated oil for about 3 minutes.
Add this mixture to the milk and coconut and add the salt. 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.
added by
veronica1
nutrition data
Nutritional data has not been calculated yet.
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