Coconut Rice

On Thursday night our main dish was Coconut Rice from the More with Less Cookbook. As you can probably tell, it has become my favorite cookbook.

Coconut Rice:
Heat in heavy saucepan:
2 T. oil or margarine
Add:
1/2 c. chopped onion
2-3 whole cloves
2-3 cinnamon sticks
2-3 bay leaves
Fry until onions are lightly browned.
Add:
1/4 t. ground saffron or tumeric
1/4 t. salt
Fry a few seconds.
Add:
1 c. rice
2 c. coconut milk
Bring to a boil, reduce heat, cover, and cook 30 minutes. If desired, whole spices may be removed before serving and a few raisins, cashews or walnuts added.

This was yummy! It didn't have quite as much flavor as I would have thought with all the spices, but it was really good. I think I would add the raisins and cashews if I would make it again.