---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Rice, Chinese
       Yield: 4 servings
       2 tb Peanut oil
     1/2 lb Finely chopped onion
       2 c  Long-grain rice, cooked
       1 ts Tumeric
       2 ts Salt
       2 c  Fresh or canned coconut milk
     2/3 c  Stock (chicken or vegetable)
       2    Whole cloves
       1    Whole cinnamon stick
            -OR- Chinese cinnamon bark
       2    Bay leaves
   Heat the oil in a large casserole until moderately
   hot.  Add the onion and stir-fry for 2 minutes.  Put
   in the rice, tumeric, and salt, and continue to cook
   for 2 minutes.
   Add the coconut milk and stock and bring the mixture
   to a boil.  Stir in the whole cloves, cinnamon, and
   bay leaves.  Turn the heat as low as possible and let
   the rice cook undisturbed for 20 minutes.  It is ready
   to serve when the rice is cooked.
   Source: Asian Vegetarian Feast - by Ken Hom William
   Morrow and Company, Inc. - New York ISBN:
   0-688-07753-6 Typed for you by Karen Mintzias