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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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Burmese
Servings: 3
Calories: 627kcal


  • 300 g long grain rice
  • 400 ml thin coconut milk (tinned)


  • 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.


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.