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Coconut Rice

Lightly golden and sweetly fragrant, this rice is a delicious base for curried dishes and Caribbean or African-style stews or beans.
Servings: 24-4 oz. servings Equipment: 2 gallon pot 
Preparation Time: 10 minutes Cooking time: 45 minutes
 

Ingredients
Vegetable oil 1/4 cup
Brown rice, raw 2 qts.  (or 3 lbs. 4 oz.)
Tumeric 1 Tbsp.
Shredded coconut, unsweetened 2 cups
Water 3 qts.
Cinnamon stick 1 (One to one and a half in. long)
Salt 2 tsp.
 
Procedure  
1. Saute the rice, tumeric, and coconut in oil for a few minutes.
2. Add the water, cinnamon stick, and salt.
3. Cover the pot and increase the heat to bring the water to a boil. Reduce the heat and simmer for about 40 minutes.
4. Remove from the heat. Allow the rice to sit for 10 mintues and then gently fluff.
 

Serving=1; Cals=191; Protein (g) 3.1; Fat (g) 5.6; Cholestorl (mg) 0; carbos (g) 32.1; Fiber (g) 0.3; Sodium (mg) 216
 

From Moosewood restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis for 24 or More. The Moosewood Collective, John Wiley & Sons, Inc., 1996, p 322. ISBN: 0-471-23877-5
Takoma Village Cohousing
6827 4th Street NW, Washington, DC 20012-1901
 June 14, 2005
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