1/4 c  Freshly Grated Coconut Or

           -Desiccated Coconut
      3 c  Water

      1 ts Tumeric

    1/4 ts Salt

      1    Bouillon Cube

    2/3 c  Water

  2 1/2 c  Long Grain Rice

           Strips Of Red Pepper
           Thin Slices Of Cucumber
           Fried Onion Rings
           Strips Of Flat Omelette
           -(Recipe Below)
  Soak the coconut in the 3/4 litre of water overnight.  Strain  the water
  from the coconut; bring to a boil.  Add the tumeric, salt and stock cube,
  dissolved in 2/3 Cup of water.  Add the rice to the liquid and cook slowly
  until all the liquid has been absorbed.  If the rice is not cooked, add
  more liquid and continue cooking, slowly, until done. Decorate with the
  pepper, onion rings, cucumber and omelette strips.
  FLAT OMELETTE:
  Heat the oil in a small frying pan.  Beat the eggs and add the salt and
  pepper.  Cover the bottom of the pan with a thin layer of egg. Cook slowly
  for 2 to 3 minutes.  Turn out onto a warm plate and keep it warm. Continue
  to cook until all of the egg mixture is used up. When done cut each
  omelette into 1/4-inch strips and use for a garnish.
  From How To Cook Good Curries by Helen Lawson  Copyright 1973