Indonesian Coconut Rice

This exotic-tasting rice is traditionally served with several other dishes, including garnish of peanuts and toasted coconut, and surrounded by colorful vegetables. While it can be served simply in a bowl, it takes on a festive appearance when molded.

2 tablespoons cold-pressed canola oil
1  yellow onion, minced
3 cloves {garlic}, minced
4  scallions, minced
1 tablespoon grated fresh ginger
1 teaspoon ground {turmeric}
1 teaspoon ground {cinnamon}
1 teaspoon dry mustard
1/2 teaspoon hot {red pepper} flakes
1/4 teaspoon ground {cloves}
1 tablespoon sugar
4 cups cooked brown rice
1 cup shredded coconut
 freshly ground {black pepper}
Heat the oil in a large skillet over medium-high heat, add the onion and garlic and cook until onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot. Cover, and set aside for 5 minutes before serving.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 15-20 min

Servings: 4

Recipe By: Robin Robertson

From:  Vegan Fire and Spice
Used with permission of Vegan Heritage Press