Burmese Coconut Rice

Burmese Coconut Rice Recipe - Delicious and Easy to Make

Region / culture: Burma | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Burmese Coconut Rice is a delicious and aromatic dish that is a staple in Burmese cuisine. This dish is made with coconut milk, freshly grated coconut, long grain rice, onions, and a few other simple ingredients. The combination of flavors and textures in this dish make it a favorite among many.

History

Coconut rice is a popular dish in many Southeast Asian countries, including Burma (now known as Myanmar). The use of coconut milk and freshly grated coconut in rice dishes is a common practice in these regions due to the abundance of coconuts in the area. The creamy and slightly sweet flavor of coconut adds a unique twist to traditional rice dishes.

Ingredients

3.75 cups of coconut milk
1 lb (454 g) of freshly grated coconut
3.5 cups of long grain rice
3 medium onions, grated
3 tbsp of peanut oil
0.5 tsp of salt
1.25 cups of coconut milk

How to prepare

In a saucepan, bring milk to a boil.
Add grated coconut and stir. Remove from heat.
Cover and let it stand for 1 hour.
In a wok, heat oil.
Add rice and onions. Fry for 3 minutes.
Place the saucepan with the milk and grated coconut over medium heat.
Add rice, onions, and salt. Mix well and bring to a boil.
Reduce heat, cover the saucepan, and let it simmer over low heat for 30 minutes or until the rice has absorbed the liquid.
If the mixture becomes too dry before the rice is soft, add extra coconut milk.

Variations

Add vegetables such as peas, carrots, or bell peppers for added color and nutrition.
Add protein such as chicken, shrimp, or tofu for a more filling meal.

Cooking Tips & Tricks

Make sure to use freshly grated coconut for the best flavor and texture.

- Be sure to stir the rice occasionally while it is simmering to prevent it from sticking to the bottom of the pan.

- Adjust the amount of coconut milk based on your desired consistency - add more for a creamier texture or less for a drier rice.

Serving Suggestions

Burmese Coconut Rice can be served as a main dish or as a side dish to accompany a variety of Burmese or Southeast Asian dishes. It pairs well with curries, stir-fries, or grilled meats.

Cooking Techniques

The key to making perfect Burmese Coconut Rice is to simmer the rice slowly over low heat to allow it to absorb the flavors of the coconut milk and grated coconut.

Ingredient Substitutions

If you cannot find freshly grated coconut, you can use unsweetened shredded coconut as a substitute. You can also use light coconut milk for a lower-fat version of this dish.

Make Ahead Tips

Burmese Coconut Rice can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Burmese Coconut Rice in a decorative bowl garnished with fresh cilantro or chopped peanuts for added texture and flavor.

Pairing Recommendations

Burmese Coconut Rice pairs well with dishes such as Burmese curry, grilled chicken satay, or stir-fried vegetables.

Storage and Reheating Instructions

Store any leftovers of Burmese Coconut Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Burmese Coconut Rice contains approximately 350 calories.

Carbohydrates

One serving of Burmese Coconut Rice contains approximately 45 grams of carbohydrates.

Fats

One serving of Burmese Coconut Rice contains approximately 15 grams of fats.

Proteins

One serving of Burmese Coconut Rice contains approximately 5 grams of proteins.

Vitamins and minerals

Coconut milk is a good source of vitamins C, E, B1, B3, B5, and B6, as well as minerals such as iron, selenium, sodium, calcium, magnesium, and phosphorus.

Alergens

This recipe contains coconut, which is a tree nut. It may not be suitable for those with nut allergies.

Summary

Burmese Coconut Rice is a flavorful and satisfying dish that is relatively high in carbohydrates and fats. It is a good source of vitamins and minerals, particularly from the coconut milk.

Summary

Burmese Coconut Rice is a delicious and aromatic dish that is easy to make and full of flavor. With the creamy texture of coconut milk and the sweetness of freshly grated coconut, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Burmese Coconut Rice. It was many years ago, during my travels through Southeast Asia, that I stumbled upon a small, bustling market in Yangon. The smells of spices and cooking wafted through the air, beckoning me to explore further.

As I wandered through the market, I came across a stall run by a kind old woman with weathered hands and a warm smile. She was stirring a large pot of rice that was bubbling away on an open flame. The aroma of coconut and spices filled the air, and my mouth watered at the thought of tasting this dish.

Curious, I struck up a conversation with the woman and asked her about the dish she was preparing. She explained that it was Burmese Coconut Rice, a traditional dish that was passed down through generations in her family. She offered to teach me how to make it, and I eagerly accepted.

We spent the rest of the day together, as she patiently guided me through each step of the recipe. She showed me how to wash the rice until the water ran clear, how to toast the coconut until it was golden brown, and how to infuse the rice with the fragrant spices of cumin, cardamom, and cinnamon.

As we cooked together, the woman shared stories of her family and the traditions that had been passed down through the years. She spoke of the importance of food in bringing people together, of the joy of sharing a meal with loved ones, and of the comfort that comes from a bowl of warm, fragrant rice.

By the time we had finished cooking, the sun had begun to set, casting a warm glow over the market. The woman ladled out steaming bowls of Coconut Rice for us to enjoy together, and as I took my first bite, I knew that this dish would become a cherished part of my own culinary repertoire.

I thanked the woman for her generosity and wisdom, and as I bid her farewell, she pressed a slip of paper into my hand. On it was written the recipe for Burmese Coconut Rice, along with a note that read, "May this dish bring you joy and nourishment, as it has for my family for generations."

I returned home from my travels with a heart full of gratitude and a newfound love for Burmese cuisine. Over the years, I have made this dish for countless family gatherings, potlucks, and dinner parties, each time sharing the story of how I learned to make it from the kind old woman in the bustling market in Yangon.

As I stir a pot of Coconut Rice on the stove today, the memories of that day in Myanmar flood back to me, filling my kitchen with the warmth and aroma of spices and coconut. I am grateful for the experiences that have shaped me as a cook and for the people who have shared their recipes and stories with me over the years.

And so, as I sit down to enjoy a bowl of Burmese Coconut Rice, I offer a silent thank you to the woman who taught me how to make it, and to all the cooks and storytellers who have enriched my life with their culinary traditions. For me, cooking is not just about following a recipe; it is about connecting with the past, sharing stories, and nourishing the body and soul. And for that, I am truly grateful.