Shwe ht min

Shwe ht min

Golden rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
200g long-grain rice
1 tablespoon oil
500ml coconut milk
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons sugar
65g fresh coconut, grated, plus extra to serve
2 tablespoons sesame seeds, lightly toasted, plus extra to serve

Method

  1. Preheat the oven to 180ºC. Wash the rice well and drain in a colander for 30 minutes.
  2. Heat the oil in a saucepan over medium heat. Add the rice and stir constantly for 3 minutes to coat in the oil. Add the coconut milk, turmeric, salt and sugar and bring to the boil for about 2 minutes, or until the liquid looks thick. Reduce the heat to low, cover, and cook for 15 minutes, or until all of the liquid has been absorbed. Remove from the heat and while still hot, fluff up with a fork and mix in the coconut.
  3. Transfer the rice to a greased ovenproof dish and smooth the top, pressing down firmly. Sprinkle with the sesame seeds and bake in the oven for 20 minutes. Remove from the heat, cut into diamond shapes and serve with more grated fresh coconut and toasted sesame seeds, which have been slightly crushed and mixed with a little salt.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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