Burmese coconut rice
A really delicious dish that couldn't be simpler. It goes well with many Thai dishes, some southern Indian dishes, as well as traditional Burmese cuisine.
For a subtler flavour and fewer calories use a tin of reduced fat coconut milk.
For a subtler flavour and fewer calories use a tin of reduced fat coconut milk.
Servings: 3
Calories: 627kcal
Ingredients
- 300 g long grain rice
- 400 ml thin coconut milk (tinned)
Instructions
- Rinse the rice very well (in a metal sieve under cold running water, I find works well).
- Pour the wet rice into a pan.
- Pour the coconut milk over the rice and stir well making sure none of the rice sticks to the bottom of the pan.
- Slowly bring to the boil while continually stirring.
- When boiling point is reached, reduce the heat and immediately cover the pan.
- Gently simmer for 20 minutes without removing the lid.
- Remove the lid, stir and leave to stand for a few minutes so that any remaining liquid may evaporate.
- Serve immediately while still steaming hot.
Notes
Prawn, chilly and coconut rice - The following weekend I cooked this again and stir-fried some chopped onion, prawns, garlic and chillies and mixed these all together once cooked. I used a tin of reduced fat coconut milk which gave a subtler flavour and was excellent cold as well as hot.