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.
2 rice cooker cups (6 oz. cups) long-grain rice, rinsed & drained
1 cup chicken broth
2 onions, sliced
Salt to taste
This recipe was shared on: