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Burmese-Style Coconut Spiced Fruit Rice

burma, rice, sauces

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.

Yield: 6 servings

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