Burmese-Style Coconut Spiced Fruit Rice

Course : Curry
Serves: 6
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1 teaspoon vegetable oil
1 cup chopped onion
1/2 cup water -- divided
4 cups cooked white rice -- unseasoned
4 tablespoons grated coconut or:
2 teaspoons coconut flavoring)
3 pieces bay leaves
1 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 teaspoon salt and pepper to taste

Preparation / Directions:

Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through. Remove bay leaves before serving.

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