Title: Burmese coconut rice
 Categories: Rice
      Yield: 6 Servings
 
  3 3/4 c  Milk
      1 lb Fresh Shredded Coconut
  3 1/2 c  Long Grain Rice
      3 md Onions, Grated
      3 tb Peanut Oil
    1/2 ts Salt
  1 1/4 c  Extra Coconut Milk
 
  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