Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 ½ cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of turmeric
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of paprika
- 1 tablespoon of chili flakes
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Large pot with a lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté for 2-3 minutes until fragrant.
3. Add the turmeric, cumin, coriander, paprika, and chili flakes to the pot and stir for 1 minute.
4. Add the rice to the pot and stir until the grains are coated in the spice mixture.
5. Pour in the coconut milk and water, and add the salt. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Cook for 18-20 minutes until the rice is tender and the liquid has been absorbed.
7. Remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and transfer it to a serving dish.
9. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 54g
Protein: 6g
Sodium: 400mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- Jasmine rice can be substituted with basmati rice or long-grain white rice.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fresh garlic can be substituted with garlic powder.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add chopped vegetables such as bell peppers, carrots, or peas to the rice mixture.
- Add cooked shrimp or chicken to the rice mixture for a protein boost.
- Use brown rice instead of white rice for a healthier option.
Tips and Tricks:
- Rinse the rice thoroughly before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage Instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the rice, place it in a microwave-safe dish and heat for 1-2 minutes until warmed through.
Presentation Ideas and Garnishes:
Serve the rice in a large bowl or on a platter. Garnish with fresh cilantro and lime wedges.
Pairings:
Burmese coconut rice pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve the rice with a side of steamed vegetables or a fresh salad.
Troubleshooting Advice:
If the rice is too dry, add a splash of water and stir until the desired consistency is reached.
Food Safety Advice:
Make sure to cook the rice thoroughly to prevent foodborne illness.
Food History:
Coconut rice is a popular dish in many Southeast Asian countries, including Burma (now known as Myanmar).
Flavor Profiles:
Burmese coconut rice is fragrant and flavorful, with a subtle sweetness from the coconut milk and a hint of spice from the turmeric and chili flakes.
Serving Suggestions:
Serve the rice as a main dish or as a side dish with your favorite protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Myanmar (Burma)