Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (549g)|
|Recipe Makes: 4|
|Calories from Fat: 300 (52%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 149.9mg||5 %|
|Potassium 811.1mg||21 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 58.2g|
|Protein 10.6g||15 %|
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Calories per serving: 579
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