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.

Makes
Serves 10–12
Time
About 45 minutes for the rice
Do ahead
Fried shallots up to 2 days. Rice about 45 minutes before you eat.

Ingredients

Scale

Fried shallots

  • 4 mediumshallots, thinly sliced
  • 3 tbspneutral oil

Rice

  • 4 cupslong-grain jasmine rice
  • 2 cans (28 oz total)full-fat coconut milk
  • 2 cupswater or chicken broth
  • 1½ tspsalt

Method

  1. Fry the sliced shallots in the neutral oil over medium until deeply golden, 8–10 minutes. Drain. Save the oil. Store airtight at room temperature.
  2. Rinse the jasmine rice until the water runs clear. Drain well.
  3. Combine the rice, coconut milk, water or broth, and salt in a pot.
  4. 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.
  5. Fold in the fried shallots and a drizzle of the shallot oil. Taste for salt.
  6. Serve warm in a big bowl next to the curry.