The ideal accompaniments to this coconut rice are chicken curry, ngapi kyaw, and roselle leaves.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups uncooked jasmine rice, rinsed and drained
- 2 cups coconut milk
- 1 ½ cups water
- 1 tablespoon grated onion, or to taste
- 1 pinch white sugar
- 1 pinch salt
Instructions
- Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.
Reviews
10.9.21 When I read the recipe, I thought the rice to liquid ratio was off (not enough liquid). I cooked the rice for 22 minutes, and it almost had solidified in the pot, but wasn’t nearly cooked through or tender. I added more water and ultimately more coconut milk, cooked another 10 minutes, and the rice still was “al dente” for lack of a better term. As important, it was totally lacking in flavor, not even a hint of coconut or onion. Admittedly, I’ve never had Burmese rice before, so I can’t speak to what it should taste like. Don’t want to discourage others from trying, since I’m the first reviewer, but this just didn’t work out for me, and it went down the disposal.