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Crispy Shallot Rice

Crispy Shallot Rice

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 200ml sunflower oil
  • 8 shallots, sliced, 1 reserved for cooking the rice
  • 275g long grain rice
  • ½ tsp ground turmeric
  • ½ salt


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.

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