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Burmese Coconut Rice Recipe

This easy Burmese coconut rice recipe makes a deliciously addictive turmeric-tinted rice, scented with cinnamon and cloves, that’s made for rich Burmese curries. It’s adapted from a traditional Burmese recipe in Mi Mi Khaing’s Burmese cookbook ‘Cook and Entertain the Burmese Way’, which calls for cooking over embers, but indicates an electric rice cooker is also suitable.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch, Rice, Side Dish
Cuisine: Burmese
Servings: 4
Calories: 698kcal
Author: Lara Dunston


  • 3 cups jasmine rice
  • 1 cup coconut milk use the rice cooker measuring cup
  • water after adding the coconut milk, pour water into the rice cooker until it reaches the 3-cup line on the inside of the cooker
  • 2 tbsp vegetable oil
  • 3 medium purple shallots finely chopped
  • 1 tsp salt
  • ½ tsp turmeric
  • 4 cloves
  • 2 cinnamon sticks
  • 4 bay leaves


  • Rinse the rice until the water runs clear then transfer to the rice cooker.
  • Pour coconut milk into the rice cooker then water until it reaches the 3-cup mark on the interior of the rice cooker.
  • Add the vegetable oil, finely chopped purple shallots, salt, spices, and bay leaves, then stir to combine everything well.
  • Close the lid of the rice cooker and press ‘cook’.
  • Once the rice is cooked, leave for a few minutes before opening the lid and stirring to fluff up the rice. Close the lid again and leave to steam for another ten minutes or so.
  • Serve with Burmese curries and refreshing salads to offset the richness.


Calories: 698kcal | Carbohydrates: 117g | Protein: 12g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 599mg | Potassium: 363mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 4mg