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Burmese-style Coconut Spiced Fruit Ricerice 1 teaspoon vegetable oil 1 cup chopped onion 1/2 cup water, divided 4 cup cooked white rice, unseasoned 4 tablespoon grated coconut or: 2 teaspoon coconut flavoring) 3 bay leaves 1 teaspoon ground cinnamon 1/4 teaspoon curry powder 1/4 teaspoon ground tumeric 1/4 teaspoon ground cloves 1 salt and pepper to taste Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through. Remove bay leaves before serving.
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