Amount
Ingredient
Preparation



2
tablespoons
peanut oil





1/2
pound
onion

finely chopped



2
cups
rice

cooked



1
teaspoon
turmeric





2
teaspoons
salt





2
cups
coconut milk





2/3
cups
vegetable stock

or chicken stock



2
each
cloves

whole



1
each
cinnamon stick

whole -OR- chinese cinnamon bark



2
each
bay leaves

 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 2 minutes.  It is ready to serve when the rice is cooked