Burmese Steamed Rice (Htamin)

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Burmese Steamed Rice (Htamin)

 

4 cups jasmine or other long-grain rice

5 1/2 cups water

 

Put rice into a medium pot. Cover with water. Swish rice around with your hand

until water clouds. Drain. Repeat process 4 to 5 times or until water remains

clear. Drain again.

Return rice to pot, add water, and boil over medium-high heat, uncovered and

undisturbed, until liquid just covers rice, 8 to 10 minutes.

Cover, reduce heat to low, and cook until rice is tender, 20 to 25 minutes. Set

aside, undisturbed, for 10 minutes. Serve hot.

Yields 12 cups.

 

 

 

 

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