Burmese Coconut Rice

Ingredients

• 2 cups rice, washed
• 1/4 cup roasted peanuts
• 1 cup grated coconut
• 1 cup coconut milk
• 1/2 cup sesame seeds
• 1 inch ginger, in thin strips
• 1 cup water
• 3 tbsp oil
• 1/4 cup coriander leaves
• Salt

Method

1. Toast the sesame seeds in the oil until they crackle, then the ginger for a minute.
2. Coconut and peanuts in. Low heat, stirring constantly, until golden — it burns in seconds if you walk away.
3. Drained rice in, fry until translucent, then salt and water.
4. Cook on medium until the grains are almost done, then stir in the coconut milk.
5. Simmer until absorbed. Press it into a bowl, turn it out, coriander over the top. Good hot or cold.