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Ingredients:
1 can  Coconut milk
2  cups Water
1  tsp. Tumeric
1/4   tsp. Salt
1 Bouillon Cube dissolved in 2/3 cup Water
2 1/2 cups Long Grain Rice
1/4 lb Shrimps, shelled and deveined
Strips Of Red Pepper
Thin Slices Of Cucumber
Fried Onion Rings
Strips Of Flat Omelette (Recipe Below)

Preparation:
1.  Mix coconut and water, bring to a boil.  Add the tumeric, salt and stock cube liquid.  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. Add shrimps and cook 5 minutes more. 

2.  Garnish with the pepper, onion rings, cucumber and omelette strips.

FLAT OMELETTE:

1.  Heat the oil in a small frying pan.

2.  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 garnish.