1/2 cups long grain rice
cups coconut milk
2 teaspoons salt
Heat up a saucepan before adding all the
ingredients and bringing it to boil. Turn the heat to low and stir.
Cover with a lid and cook for about 20 minutes withoug opening the lid
or stirring. Use a fork to stir around the edges of the pan if the
coconut milk is not fully absorbed during the cooking. This will
thoroughly mix the coconut milk to the rice. Close the lid and continue
to cook for a further 10 minutes on very low heat.
best served hot with any Burmese curries.