Burmese · Rice · Served at I Still Call It Burma (#2 and #3)
Ohn htamin
Coconut rice
This is the plain coconut rice I make to go next to the beef curry. Jasmine rice cooked in coconut milk with a little salt, and fried shallots and their oil folded in at the end.
Keep the lid on while the rice cooks and rests so it steams evenly.
- Yield
- Serves 4
- Time
- About 45 minutes for the rice
Ingredients
Serves
Fried shallots
- 2 mediumshallots, thinly sliced
- 2 tbspneutral oil
Rice
- 1½ cupslong-grain jasmine rice
- 1¼ cupsfull-fat coconut milk (most of a 13.5 oz can)
- ¾ cupwater or chicken broth
- ½ tspsalt
Method
- Fry the sliced shallots in the neutral oil over medium until deeply golden, 8–10 minutes. Drain. Save the oil.
- Rinse the jasmine rice until the water runs clear. Drain well.
- Combine the rice, coconut milk, water or broth, and salt in a pot.
- Bring to a boil, stir once, cover, and cook on the lowest heat 18–20 minutes. Do not open the lid. Rest covered 10 minutes, then fluff.
- Fold in the fried shallots and a drizzle of the shallot oil. Taste for salt.
- Serve warm next to the curry.
Notes
- The fried shallots keep 2 days airtight at room temperature. Cook the rice within the hour before you eat.
