Скачать или смотреть Si Hta Min (ဆီထမင်း) – Traditional Burmese Rice with Fried Shallots

A warm and simple Burmese breakfast—soft glutinous rice with a golden crispy bottom (ထမင်းဂျိုး), made effortlessly in a rice cooker. Paired with flavorful dried shrimp coconut topping and tender sprouted peas (ပဲပြုတ်), this dish is perfect for busy mornings or weekend comfort meals.

🌾 Ingredients:
For the glutinous rice:

2 rice cooker cups glutinous rice (soaked overnight)

6 tbsp cooking oil

2 shallots (sliced)

A pinch of turmeric

2 cups water

Optional: sprouted peas (ပဲပြုတ်)

For the coconut shrimp topping:

125g shredded coconut

Dried shrimp (soaked & pounded)

3 tbsp oil

1 shallot

A pinch of turmeric

Salt & seasoning powder

🍴 Step-by-Step (Rice Cooker Method)
1. Soak the rice

Wash and soak 2 cups of glutinous rice overnight.

2. Make shallot oil

Heat 6 tbsp oil, fry 1 shallot until golden.

Add turmeric for aroma and color.

3. Stir-fry the soaked rice

Add the soaked glutinous rice to the oil.

Stir for 3 minutes to coat the rice evenly.

4. Transfer to rice cooker

Add the rice to the cooker pot.

Add 3 cups of water

Top with sprouted peas if using.

Start cooking as usual.

5. After cooking completes

When the rice cooker switches to “keep warm,” leave it to rest for 15 minutes.

This helps form a lightly crispy bottom layer.

6. Make the topping

Heat 3 tbsp oil and fry 1 shallot.

Add turmeric and pounded shrimp.

When it browns, add shredded coconut.

Season to taste.

Fry until golden and slightly crispy.

7. Serve

Serve warm with sprouted peas, coconut shrimp topping, and crispy shallots.

Optional: plate on banana leaf for market-style aroma.

💡 Why You'll Love This:
Easy rice cooker method - fast cooking time

Classic Burmese breakfast, simplified

Crispy-bottom glutinous rice (ထမင်းဂျိုး)

Comforting, nostalgic flavors

👉 Watch the Pe Pyote (Sprouted Peas) recipe here:
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