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Asian Recipe : Burmese Rice

Cuisine : Burmese


  • 1 kg rice, washed and drained
  • ¼ cup roasted peanuts
  • 1 cup grated coconut, roasted
  • 1 cup coconut milk
  • ½ cup sesame seeds, roasted
  • 1 thumb-sized piece ginger, cut into thin strips
  • 1 cup water
  • 5 tbsp corn oil
  • ¼ cup fresh coriander


  1. Drain rice and soak again in hot water.
  2. Heat oil in a deep pan. Add sesame seed and fry for a minute.
  3. As soon as the seeds start to crackle add ginger and cook for an extra minute.
  4. Add roasted coconut and peanuts. Reduce heat and cook until golden brown, stirring all the while.
  5. Drain water from rice and add to the roasted mixture in the pan. Stir fry until rice is transparent, then add salt to taste and water.
  6. Cook over medium heat until rice grains are almost cooked.
  7. Blend in coconut milk. Continue to simmer until coconut milk is absorbed and rice is done.
  8. Transfer to a round, large serving bowl.
  9. Press lightly with a wooden spoon to fill bowl and even surface.
  10. Sprinkle coriander. Serve hot or cold.

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Last Modified: 11/28/11.