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Myanmar Coconut Rice    Veg  HT  ACC  35mins plus standing

Serves 4     Hot  Vegetarian  Grains  Vegetables  Accompaniment  Gluten Wheat Free  Burmese Burma Asia Asian

600ml/20fl.oz. Milk
300g/11oz Freshly Grated Coconut
2 tbsp Peanut Oil
350g/12oz Long Grain Rice
2 Onions, grated


1. Place the milk in a medium saucepan, bring to the boil then add the shredded coconut. Mix well then remove form the heat, cover and leave to stand for 1 hour.

2. Heat the oil in a frying pan, add the rice and onions and fry, stirring, for about 3 minutes.

3. Add the rice mixture to the milk and coconut mixture, season with salt and bring to the boil.

4. Reduce the heat, cover, and simmer gently for 30 minutes, or until the rice has absorbed all of the liquid, adding a little more milk or water if the mixture becomes too dry before the rice is tender. Serve hot.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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