Burmese Buttered Rice (Htamin Htoke)

What you’ll need

5 tools across 5 steps.

• sieveEssentialstep 1
• plateEssentialstep 1
• saucepanEssentialsteps 2, 3, 4
• Spatula (turner)Essentialstep 2
• forkEssentialstep 5

Method

1. 1

   Prepare the Rice

   Place the 250 g of rice in a fine-mesh sieve. Rinse under cold running water until the water runs clear. This is a crucial step to remove excess starch and ensure fluffy rice.

   Let the rice drain completely for a few minutes.

   For even fluffier results, you can soak the rinsed rice in cold water for 15-20 minutes before draining.

   Timer: 5 minsieveplate
2. 2

   Sauté Aromatics and Nuts

   In a medium, heavy-bottomed saucepan with a tight-fitting lid, melt the 50 g of butter over medium heat.

   Once melted, add the whole spices: 2 bay leaves, the 1 cinnamon stick, 4 cardamom pods, and 4 cloves. Sauté for 1 minute until fragrant.

   Add the 40 g of cashews and continue to cook, stirring frequently, for another 2-3 minutes until they turn a light golden brown.

   Lightly crack the cardamom pods with the flat side of a knife before adding them to the pot to release more of their aroma.

   Sauté spices: 1 minToast cashews: 3 minsaucepanSpatula (turner)
3. 3

   Combine and Boil

   Add the drained rice to the pot. Stir gently for about a minute to coat the grains in the spiced butter.

   Pour in 500 ml of water. Add the 30 g of raisins and 4 g of salt. Stir once to combine, then bring the mixture to a rolling boil.

   Toasting the rice briefly helps to keep the grains separate and adds a slightly nutty flavor.

   Timer: 3 minsaucepan
4. 4

   Simmer and Steam

   As soon as the water boils, reduce the heat to the absolute minimum. Cover the pot with its lid and let it simmer undisturbed for 15 minutes.

   Important: Do not lift the lid during this time. The trapped steam is essential for cooking the rice perfectly.

   If your lid isn't very tight, place a clean kitchen towel over the pot before putting on the lid to create a better seal.

   Simmer rice: 15 minsaucepan
5. 5

   Rest, Fluff, and Serve

   After 15 minutes, turn off the heat completely but leave the pot on the stove, still covered, for another 5-10 minutes. This allows the grains to finish steaming and absorb any remaining moisture.

   Remove the lid and gently fluff the rice with a fork. Remove the large spices like the cinnamon stick and bay leaves if desired.

   Serve the buttered rice warm. This recipe makes 4 servings.

   Using a fork instead of a spoon to fluff the rice helps prevent the delicate, cooked grains from breaking.

   Rest rice: 10 minfork