"Si Htamin" (Burmese Yellow Sticky Rice)

"Si Htamin" [Burmese, literally "Oil Rice"] is sweet rice cooked with turmeric powder, finally seasoned with sauteed onions. It's one of the "breakfast" foods of Burma; however, you can enjoy eating anytime as a light snack or a light meal.

Materials

  • 3 cups of sweet rice
  • 1 shallot
  • 1.5 teaspoon sea salt
  • 1/2 cup canola (or peanut) oil
  • 1.5 teaspoon of turmeric powder
  • 2 teaspoon sugar
Method

  1. Wash the sweet rice about two times and completely empty excess water from the bowl. Once settled, submerge with enough water using the "middle-finger segment rule." You're adding just enough water to the bowl with sweet rice, until the rice is submerged to the level that is the first segment of your middle finger. Additionally, you can use the "1:2" ratio for cooking rice. Since the recipe called for 3 cups of sweet rice, try adding 6 cups of water. As a test, dip your middle finger and you should approximate see that the 6 cups of water added nearly submerged the rice that is about the first segment of your middle-finger.
  2. Set aside the rice from (1) and sauteed the thinly sliced shallot in 1/2 cup of canola (or peanut) oil. Add 1.5 teaspoon of turmeric powder. Once the sauteed shallots turn golden brown, separate them out.
  3. To the remaining oil from (2), add the sweet rice from (1). Add 2 teaspoon of sugar and 1.5 teaspoon of sea salt.
  4. Cook for about 10 minutes, until the sweet rice start to appear "cooked" with elongated rice grains. At this point lower the heat to the lowest setting and continue cooking for another 5 minutes. At this point, it's important to manually shift, rotate, and slight-tilt the wok to avoid over-heating the single position of the heat source. Else, you will burn and harden the spot, where the Si Thamin received the most heat.
  5. That's it! You're essentially cooking the sticky rice in a mixture of oil, water, and using the sauteed shallot as a topping garnish.

See more in Si Htamin (Yellow Sticky Rice)

Categories: Tan Can Cook

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