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Burmese Coconut Ricerice 3 3/4 cup milk 1 lb fresh shredded coconut 3 1/2 cup long grain rice 3 medium onions, grated 3 tablespoon peanut oil 1/2 teaspoon salt 1 1/4 cup extra coconut milk Bring the milk to a boil and add the shredded coconut. Remove form the heat and let it 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. 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. From How To Make Good Curries by Helen Lawson Copyright 1973
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