| 1 | Soak the coconut in the ?litre of water overnight. |
| 2 | Strain the water from the coconut; bring to a boil. |
| 3 | Add the tumeric, salt and stock cube, dissolved in 2/3 cup of water. |
| 4 | Add the rice to the liquid and cook slowly until all the liquid has been absorbed. |
| 5 | If the rice is not cooked, add more liquid and continue cooking, slowly, until done. |
| 6 | Decorate with the pepper, onion rings, cucumber and omelette strips. |
| 7 | Flat omelette: heat the oil in a small frying pan. |
| 8 | Beat the eggs and add the salt and pepper. |
| 9 | Cover the bottom of the pan with a thin layer of egg. |
| 10 | Cook slowly for 2 to 3 minutes. |
| 11 | Turn out onto a warm plate and keep it warm. |
| 12 | Continue to cook until all of the egg mixture is used up. |
| 13 | When done cut each omelette into ?inch strips and use for a garnish |
