Tuesday, July 01, 2014

Burmese Ohn Htamin - Cooked in the Microwave Oven

Ohn Htamin
(Rice Cooked in Coconut Milk)
I've blogged before about making Ohn Htamin on the stove top and that recipe is fine if you have ample time on your hands to saute the onions and rice prior to setting it to simmer on the stove top. Here is a quick and easy way to achieve the same results when there's no time to waste. It is almost a guarantee that you will not be disappointed.

Soon after we arrived in Canada in 1977, we bought our first microwave oven. It was an expensive piece of equipment but because it was such a new technology, I was wary of using it to its full potential. Boiling water for tea or coffee, reheating left-over food or thawing a frozen piece of fish or poultry was about the extent of its use in our home.

Three decades later, the microwave oven is proving to be an integral part of my kitchen. I've progressed to making quite a few dishes in the microwave oven and like it because it cuts down dramatically on the cooking time.

This method of preparing Ohn Htamin is the perfect example of how useful an appliance it is!

Ingredients: (serves 4)
1-1/2 cups (8 ounce cup) Basmati or other long-grain rice
2 onions, sliced
1 (14 oz. ) can coconut milk, cream removed from top 
12 oz. chicken broth
1/2 tsp. Kashmiri mirch or paprika
4 Tbsp. peanut or vegetable oil
1/2 tsp. salt, or to taste

1/4 cup deep fried onions for garnish


     1. Wash, rinse and drain rice & soak in water until ready to use.
2. Remove the cream that collects at the top of coconut milk and set aside for another use.
3. Half an hour before dinner is to be served, drain rice.
4. In a microwavable dish, combine all the ingredients and stir well.
5. Cook uncovered at 100% power in the microwave oven for 15 minutes.
6. Remove from microwave oven and fluff with a fork.
7. Sprinkle 4 Tbsp. water over rice and garnish with deep fried onions.
8. Microwave for 3 more minutes.

Leave in the microwave oven for 10 minutes or until ready to serve.

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