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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A Burmese Dessert from Ingredients:
1 cup long grain rice |
1 tablespoon oil |
2 cups coconut milk |
1/2 teaspoon ground turmeric |
1/4 teaspoon salt |
2 tablespoons sugar |
1 cup grated resh coconut |
2 tablespoons toasted sesame seeds |
Directions:
1. If rice needs washing, wash and drain thoroughly.
2. Heat oil in a medium-sized saucepan and fry the rice for 3 minutes, stirring and turning rice with a metal spoon.
3. Add coconut milk, turmeric, salt and sugar and bring to the boil.
4. When the liquid looks thick (which should be about a minute or two), turn the heat very low.
5. Cover and cook 15 minutes or until all liquid has evaporated.
6. While still hot, fluff up with a fork and mix in the grated coconut.
7. Then transfer rice to a greased ovenproof dish and smooth top.
8. Press down firmly.
9. Sprinkle with sesame seeds and bake in a slow oven for 20 minutes.
10. Cut in diamond shapes and serve with more grated fresh coconut and toasted sesame seeds which have been slightly crushed and mixed with a little salt.
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