Burmese Steamed Rice
(Htamin)
MAKES ABOUT 12 CUPS
The Burmese, who eat rice at every meal, grow many varieties of the grain, most of them not exported. Thai jasmine rice works well in this recipe.
4 cups jasmine or other long-grain rice
5 1⁄2 cups water
1. Put rice into a medium pot. Cover with water. Swish rice around with your hand until water clouds. Drain. Repeat process 4–5 times or until water remains clear. Drain again.
2. Return rice to pot, add water, and boil over medium-high heat, uncovered and undisturbed, until liquid just covers rice, 8–10 minutes.
3. Cover, reduce heat to low, and cook until rice is tender, 20–25 minutes. Set aside, undisturbed, for 10 minutes. Serve hot.
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