Coconut Cream Rice

This is the same type of rice that I use to make Stuffed Nepenthes. It is almost as good and has a far less challenging set of ingredients.

Ingredients

• 3 oz mushrooms sliced into ¼″ thick slices
• 1 medium onion diced into ½″ pieces
• 1 cup rice
• 1 can of coconut cream
• 1 tsp salt
• 1 tsp curry powder
• 3 tbsp oil
• 1 cup of water

Instructions

1. Heat oil in large fry pan.
2. Add mushrooms and onions and sauté until softened.
3. Add rice and sauté until onions begin to turn light brown.
4. Add curry, salt, and coconut cream.
5. Cover and simmer, stirring occasionally.
6. Test rice as liquid is absorbed and add water (about¼ cup at a time) until rice is tender.