Shan Rice

Method

Rinse the jasmine rice under cold water until the water runs clear, then cook with 500ml water and salt using the absorption method until tender and fluffy. Heat oil in a wok or large frying pan and fry the sliced shallots until golden and crispy, removing most with a slotted spoon and reserving as garnish. In the remaining oil, fry the garlic, dried chillies and turmeric for one minute until fragrant, then add the cooked rice and break up any clumps whilst stirring constantly. Pour in the fish sauce and tamarind paste, mixing well to distribute the flavours evenly throughout the rice. Transfer to a serving dish and garnish generously with the reserved crispy shallots, spring onions, coriander, crushed peanuts and crispy fried onions. Serve hot as part of a Burmese meal with curries, soups and fresh vegetable accompaniments.