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
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 402 (55%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 33.1g||166 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 3.1mg||1 %|
|Sodium 44.1mg||2 %|
|Potassium 673.6mg||18 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 65.2g|
|Protein 11.1g||16 %|
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Calories per serving: 725
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