Burmese Coconut Rice - Ohn Htamin

Rice is an essential part of any Asian or Indian meal. In my home, we're particular about what kind of rice we eat. Basmati rice is our favourite, but if that isn't available, jasmine rice comes in at a close second. Packaged instant rice tastes horrible when one is used to either basmati or jasmine long-grain rice. Some people prefer short-grain sticky rice which I have yet to experiment with, and try to avoid because of its high starch content. So the discussion here focuses on long-grain rice.

The easiest way to prepare long-grain rice is to wash it, let it soak for 10-15 minutes and cook it with double the quantity of water in the rice cooker. No need to worry about it catching and burning at the bottom because most rice cookers turn off automatically when the water is absorbed completely. 

Cooking rice on the stove top is really easy to do, but I would suggest setting a timer as a reminder to turn off the stove so the rice doesn't burn. I've blogged about making perfect basmati rice on the stove top and in the microwave oven and my methods have been successful every time.

Now, to get back to this delicious recipe for Ohn Htamin, it forms the base for a festive Burmese meal because it goes so well with any sipyan or Burmese curry. The memories of our childhood in Burma come rushing back at the thought of this meal! The perfect condiment for Ohn Htamin is dry balachaung, also an essential part of the Burmese table. 

Ingredients: (serves 4)
2 rice cooker cups (6 oz. cups) long-grain rice, rinsed & drained

2 cups (14 oz. can) coconut milk

2 Tbsp. shredded coconut, unsweetened
1 cup chicken broth

2 Tbsp. peanut or vegetable oil
2 onions, sliced
Salt to taste

Directions:

1.    Bring coconut milk, shredded coconut and broth to a boil in a large       saucepan.

2.    Heat oil in a skillet and stir-fry rice and onions.

3.    When onions turn translucent (not brown), pour rice into coconut         milk mixture.

4.    Season with salt and bring to a boil.

5.    Cover and simmer on lowest possible heat for 30 minutes.

6.    Turn stove off, fluff rice with a fork and transfer to a serving dish.

7.    Serve hot with any form of sipyan or Burmese curry.

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