Burmese Food Coconut Rice-Onn Thamin. Beef Curry-Seebiyan Pickled Vegetables-Aseyn tanat

Rinse jasmine rice under cold water until the water runs clear.

Combine rice, coconut milk, water, salt, and sugar in a pot.

Add pandan leaves and stir to combine.

Bring the mixture to a boil over medium heat.

Once boiling, reduce heat to low and cover the pot.

Simmer for 15-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let it sit covered for 10 minutes.

Fluff the rice with a fork and remove pandan leaves.

Toast sesame seeds in a dry skillet over medium heat until golden, about 3-4 minutes.

In a separate pan, lightly toast coconut flakes until golden brown, about 2-3 minutes.

Serve the coconut rice topped with toasted sesame seeds, coconut flakes, and chopped green onions.

Garnish with lime wedges, chili flakes, peanuts, and cilantro.

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