Monday, 26 May 2008
DescriptionCoconuts were plentiful in Belize--in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.
At a glance
4 to 6
In a saucepan, saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft.
Add the rice to the mixture and continue to saute until the rice turns opaque.
Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.