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OCR Page 1 of 2Rice with Coconut and Peanuts
(Six to eight servings)
4 tablespoons oil
2 cups regular rice
3-3/4 cups cold water
1 tablespoon minced dry onion
2 teaspoons salt
2 tablespoons butter or margarine
3/4 cup grated, unsweetened coconut
1/2 cup chopped salted peanuts
1 teaspoon curry powder
2 tablespoons minced parsley
Combine in heavy-bottomed pot oil, rice, water, onion, and salt.
Stir once and bring to boil. Reduce heat and cover. Cook
25 to 30 minutes, until water is absorbed and rice is cooked.
Do not lift cover or stir rice.
Melt butter in skillet, Add coconut and cook, stirring, until
lightly browned. Stir in peanuts and curry. Add parsley.
Combine half of coconut mixture with hot, cooked rice. Place
in serving dish and sprinkle remaining coconut mixture on top.
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