Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 tsp of salt
- 1 tsp of turmeric
- 1 cup of seedless grapes
- 1/4 cup of unsweetened shredded coconut
- 2 tbsp of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 red chili pepper, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the jasmine rice with cold water until the water runs clear. Drain the rice and set it aside.
2. In a rice cooker or pot, combine the rice, coconut milk, water, salt, and turmeric. Stir well and cook according to the manufacturer's instructions or until the rice is fully cooked.
3. While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the minced garlic, chopped onion, and sliced chili pepper to the skillet. Stir-fry for 2-3 minutes or until the onion is translucent.
5. Add the seedless grapes and shredded coconut to the skillet. Stir-fry for another 2-3 minutes or until the grapes are slightly softened.
6. Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the grape and coconut mixture. Stir well to combine.
7. Serve the Burmese Grape and Coconut Rice hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker or pot: Follow manufacturer's instructions
- Skillet or wok: Medium-high heat
Serving size:
- This recipe serves 4
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Protein: 7g
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- Jasmine rice: Basmati rice or long-grain white rice
- Seedless grapes: Red or green grapes with seeds removed
- Unsweetened shredded coconut: Freshly grated coconut or sweetened shredded coconut
- Vegetable oil: Canola oil or peanut oil
- Red chili pepper: Green chili pepper or jalapeno pepper
Variations:
- Add cooked chicken, shrimp, or tofu to make it a complete meal.
- Substitute the grapes with diced mango or pineapple for a tropical twist.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Fluff the rice with a fork after cooking to separate the grains.
- Use a non-stick skillet or wok to prevent the rice from sticking to the bottom.
- Adjust the amount of chili pepper according to your spice tolerance.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Burmese Grape and Coconut Rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice in individual bowls or on a large platter.
- Garnish with fresh cilantro or chopped scallions for added flavor and color.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk to moisten it.
- If the rice is too wet, cook it for a few more minutes or until the excess liquid has evaporated.
Food safety advice:
- Make sure to cook the rice and grape mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Burmese cuisine is influenced by neighboring countries such as India, China, and Thailand. Rice is a staple in Burmese cuisine and is often served with flavorful curries and stir-fries.
Flavor profiles:
- This Burmese Grape and Coconut Rice is sweet, savory, and slightly spicy. The coconut milk adds richness and creaminess, while the turmeric gives it a vibrant yellow color.
Serving suggestions:
- Serve the Burmese Grape and Coconut Rice as a side dish or as a main course with protein and vegetables.
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Region: Myanmar (Burma)