A Tropical Secret
Good Paired with Spicy Chicken, Meat Dishes
A staple in Malaysia and throughout tropical South East Asia, this goes well with spicy Meat and Chicken dishes. Figure on about half an hour total preparation time.
2 tablespoons Vegetable Oil
1 small Onion, finely diced
1 cup long-grain White Rice
1 cup Chicken Stock
1 cup unsweetened Coconut Milk, homemade or canned
Salt, freshly ground Black Pepper to taste
First preheat the oven to 350 degrees Fahrenheit.
Heat the oil in a medium sized ovenproof saucepan until the oil is hot but not yet smoking. Put in the Onions and saute, stirring often, until they are translucent, about 6 minutes.
Add the Rice and continue cooking, stirring frequently, another minute.
Add the Chicken Stock and Coconut Milk.
Bring to a simmer.
Add Salt and Pepper to taste.
Cover the pan tightly.
Put the pan in the oven and bake for about 18 to 20 minutes, or until all the liquid is absorbed and the Rice is cooked through but not mushy.
Serve as an accompaniment to spicy Meat or Chicken dishes.
Serves 4. One serving provides about 100 calories, with about 5 grams of fat and 10 grams of carbohydrates.
Coconut is a Warm food in Traditional Chinese Medicine. A native of South East Asia, Coconuts were known to the Chinese since the Tang Dynasty, when a toddy was made with the juice extracted from the Coconut flower. The 12th century author Chau Ju-Kua gives detailed discussions on making Coconut Toddy using Honey and other ingredients. Even before the Ming Dynasty, Chinese had settled in Malaya and Chinese cooks were using Malayan ingredients and techniques , including Coconut Milk.