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
Recipes as an idea can be observed back into history, certainly as far back into history as ancient Egypt, and maybe even further. However, these, early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts is a series of tablets in the Sumerian language which recount the baking 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 wonderful. Progressing into Roman times around 25BC a man called Apicius assembled some documents describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including many that are still in use today like thyme, rue and asafoetida. Later on, there are a couple of interesting books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that is served today, but rather accounts of the types of meals prepared by the chefs of the nobility of the period. Later on in the 1400s, the Crusaders brought back many spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new foods and spices prompted an eruption in recipe manuscripts, the majority of which are now in private cookery archives. For the centuries that followed, the powerful families of Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were in great demand, mostly due to more people being able to read, more leisure time and disposable income. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Burmese Coconut Rice recipe.
