Title: Rice, Bahian Style
Categories: Pasta Ethnic
Yield: 8 Servings

MIAMI HERALD 7/27/95
2	c	Long grain white rice
2	tb	Vegetable oil
1/2		Yellow onion; finely chopped
1	cl	Garlic; minced
1/2	ts	Salt
3 3/4	c	Hot water or 3 cups coconut milk plus 3/4 cup water

Put rice in a bowl, add water to cover by 1 inch. Stir well and let soak 1 minute to remove excess starch. Drain. In a saucepan over medium heat, warm the oil. Add the onion and garlic and suate until softened, about 3 minutes. Add the drained rice and cook, stirring frequently, until opaque, 4-5 minutes longer. Stir in salt and hot water and cook over medium heat, uncovered, until the water evaporates and little craters are forming on the surface, about 12 minutes. Cover and remove from heat. Let stand at least 10 minutes before serving.

Nutritional info: 207 cal; 3.75 pro, 39g carb, 3.75 fat (17%) Exchanges: .3 vegetable, 2.5 bread, .7 fat

Lisa Crawford (lisa_pooh@delphi.com)

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