3 3/4 cup milk
1 lb fresh shredded coconut
3 1/2 cup long grain rice
3 medium onions, grated
3 tbsp peanut oil
1/2 tsp salt
1 1/4 cup extra coconut milk
Directions
Bring the milk to a boil and add the shredded coconut. Remove form
the heat and let it stand, covered, for 1 hour. Mix the rice and
onions and fry together in the heated oil for about 3 minutes. Add
this mixture to the milk and coconut and add the salt. Mix well and
bring to a boil. Reduce the heat, cover, and let simmer over low heat
for 30 minutes, or until the rice has absorbed all of the liquid. If
the mixture becomes too dry before the rice is soft, add a little of
the extra coconut milk; heat the milk before adding, but do not let
it boil.
From How To Make Good Curries by Helen Lawson Copyright 1973
Servings: 6 servings
Burmese Coconut Rice Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, something we still use today. Aspicius describes how the ancient chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Over the next few centuries, the rich families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Burmese Coconut Rice recipe.
