By Ujjainee Roy
April 10, 2024
This summer, let Burmese cuisine be your go-to option for seasonal food. Take the Burmese coconut rice, for instance. This fragrant and flavorful rice dish, infused with the richness of coconut milk and complemented by aromatic spices, is a staple in Burmese households and a beloved accompaniment to many meals. Let's see how this rice can be made.
– 2 cups jasmine rice – 1 1/2 cups coconut milk – 1 1/2 cups water – 2 tablespoons vegetable oil – 1 onion, thinly sliced – 2 cloves garlic, minced – 1-inch piece of ginger – 2 bay leaves – 3 cardamom pods – 1 cinnamon stick – 1 teaspoon salt – Fresh cilantro
Rinse the jasmine rice under cold water until the water runs clear. Drain well and set aside. In a large pot or saucepan, heat the vegetable oil over medium heat.
Add the sliced onion and cook until softened and lightly browned, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the drained rice to the pot and stir to coat it with the onion mixture. Pour in the coconut milk and water, and add the bay leaves, cardamom pods, cinnamon stick, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer the rice for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
Once the rice is cooked, fluff it gently with a fork to separate the grains. Remove the bay leaves, cardamom pods, and cinnamon stick.