Perfumed coconut rice from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Dawei fish soup; Broccoli rabe with a hint of pork; Kachin pounded beef with herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on July 19, 2013

    I made this coconut rice to go with the lemongrass fish, and the two went well together. This rice has a lovely mild flavor and a very pretty yellow color from the turmeric (of which I used a bit extra). I made a half recipe, which was plenty! I followed the cooking directions, didn't add extra water after the index finger test (which is how I normally do it). Checked the rice about 5 minutes before dinner and it was dry and crunchy. I added about 1/2 cup more water and put it on low heat for another 5 minutes, after which it was perfect. I do find that I have to add extra liquid when I make coconut rice as the rice doesn't seem to absorb the coconut milk as easily as it does water. So a bit of trial and error was needed, but overall, this is a nice rice dish if you are looking to add a little something special to your Burmese dinner.

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