Ohn Htamin – Long Grain Rice Cooked in Coconut Milk with Fried Shallots.

& Rinse the long grain rice thoroughly in cold water, renewing it a few times until it remains clear. Drain.

A heavy saucepan is needed, which the long grain rice fills to about one third and at most half. Pour in the long grain rice with the coconut milk, salt and sugar and cover with 2.5 cm of water. Let the whole thing bubble over high heat, stirring a few times to mix everything together and prevent the long-grain rice from sticking. Continue until there is barely any liquid left in the saucepan and small depressions form on the surface of the rice. Put a lid on, turn the heat down to the lowest setting and cook the long grain rice until done in about 20 minutes.

Remove the long grain rice from the stove and let it rest for 10 minutes with the lid closed, then loosen it with a moistened spoon or wooden spatula. Transfer to a platter, sprinkle with the scallions and bring to the table on the spot.

Like most Asian cooks, the Myanmar also rinse the long-grain rice in cold water at the beginning. This removes the maizena (cornstarch) that sticks to the grains and would make the long grain rice unpleasantly sticky. For all its simplicity, cooking this long-grain rice preparation in coconut milk makes it downright irresistible.

The fried shallots, a popular garnish in Southeast Asia, sprinkled on top last, add to the delight. Delicious as a side dish

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