Ingredients (8)
- 2 tablespoons oil
- 1/4 cup chopped onion
- 3 cups jasmine rice or any other long-grain rice, washed
- 1 (13.5-ounce) can coconut milk
- 2 1/2 cups water, or as necessary (see “Game plan” above)
- 1 tablespoon salt
- 1 tablespoon sugar
- Fried shallots for garnish
- Calories773
- Fat28.33g
- Saturated fat18.87g
- Trans fat0.03g
- Carbs117.7g
- Fiber1.97g
- Sugar3.73g
- Protein11.94g
- Cholesterol
- Sodium936.48mg
- Nutritional Analysis per serving (4 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Alvina Mangrai’s Burmese prawn curry was the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. To accompany the curry, she suggests making this coconut rice. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with us. You can also find it (and plenty of things to go with it) in her cookbook.
Game plan: To make perfect rice every time, Alvina suggests sticking your middle finger into the pot and letting it sit gently on top of the leveled rice; the liquid should come up to just below the second joint. This measurement seems to work regardless of finger size, the amount of rice, or how big your pot is!
Photograph by Michael Skrzypek
Instructions
- 1In a large pot with a tightfitting lid, heat the oil over medium heat until it starts to shimmer. Add the onion and stir and cook until soft and translucent, about 3 to 4 minutes. Add the rice and stir to coat evenly with oil.
- 2Stir the coconut milk and pour it into the pot, followed by the water, salt, and sugar. Bring the mixture to a boil. Stir and reduce the heat to low. Cover and cook for 35 to 40 minutes or until the water is absorbed and the rice is tender.
- 3Turn off the heat and let the rice rest on the stove, covered, for 5 to 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork or chopsticks. Garnish with fried shallots.
Recommended from Chowhound
Entertaining
The Ultimate Guide to Thanksgiving
by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...
Food and Cooking
19 Great Thanksgiving Desserts That Aren't Pie
by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...
Food Trends
An Ode to 5 Thanksgiving Foods That Are Better from the Package
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...