Crispy Shallot Rice
By OcadoLife
Published on 21 March 2022
Burmese cookery often features flavoured oils, and this Crispy Shallot Rice (kyethun ni htamin) from supper club hosts Emily and Amy Chung – aka The Rangoon Sisters – uses a shallot version. Serve a bowl of these glowing grains as part of a Burmese-inspired feast, alongside dishes such as The Rangoon Sisters’ Lamb Shank Tamarind Curry, and use any leftover crispy shallots on top of eggs, curries and noodles, or in salads.Time and servings
30 minsTotal time
4Servings
25 minsPrep time
5 minsCooking time
Ingredients
- 200 ml of sunflower oil
- 8 shallots, sliced, 1 reserved for cooking the rice
- 275 g of long grain rice
- 0.5 tsp of ground turmeric
- 0.5 salt
Method
Step 1
Get a sieve ready over a heatproof bowl. Pour the oil into a small saucepan or wok with 7 of the sliced shallots and set the heat to medium-high. Keep an eye on the pan as the temperature rises and the shallots begin to sizzle. Cook for about 10-12 mins, turning occasionally, until crisp and golden.Step 2
At this point, quickly and carefully pour the contents of the pan into the sieve, catching the oil in the bowl. Set aside to cool a little.Step 3
Rinse and drain the rice three times with cold water in a saucepan, then add 325ml water, the turmeric, salt and remaining raw shallot slices. Cover and cook over a medium-high heat until simmering, then turn the heat to low and leave to cook for 8-11 mins, until fluffy. Turn off the heat; leave to rest, covered, for 10 mins.Step 4
Add 1tbsp of the shallot oil to the rice, fluff it up with a fork and serve topped with crispy shallots. Store the extra shallot oil in an airtight jar for up to 1 month (use up in salad dressings, fried rice dishes or with noodles). Leftover crispy shallots will keep for up to 2 weeks.