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Loading...A celebratory rice dish from Myanmar, this festive tamarind rice balances the tang of tamarind pulp with palm sugar, fish sauce, and an array of crispy, nutty toppings. Traditionally served at weddings, pagoda festivals, and Thingyan (Burmese New Year), it is built on tender steamed rice tossed in a glossy tamarind glaze and crowned with fried shallots, toasted coconut, and crushed peanuts. Each colorful platter is meant to be shared and tastes best scooped up with crisp cucumber and a squeeze of lime.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 78 gCarbs
- 5 gFiber
- 10 gSugar
- 14 gProtein
- 720 mgSodium
- 380 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 9 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the rice
- 2 cups jasmine rice, rinsed until water runs clear
- 3 cups water
- 1 teaspoon salt
- 1 pandan leaf, knotted (optional)
For the tamarind glaze
- 3 tablespoons thick tamarind paste
- 2 tablespoons palm sugar or dark brown sugar, chopped
- 2 tablespoons fish sauce
- 1 tablespoon neutral oil
- 1/4 cup hot water
For the crispy toppings and garnish
- 1/2 cup dried shredded coconut, toasted until golden
- 1/3 cup roasted unsalted peanuts, coarsely crushed
- 5 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- 1 small cucumber, sliced into half-moons
- 1 lime, cut into wedges
- 2 hard-boiled eggs, peeled and halved
- 1/4 cup fresh cilantro leaves
Directions
- Add the rinsed rice, water, salt, and pandan leaf to a heavy pot, bring to a boil, then cover, reduce the heat to low, and steam for 18 minutes until the water is fully absorbed; fluff with a fork and let cool slightly.
- While the rice cooks, combine the tamarind paste, palm sugar, fish sauce, oil, and hot water in a small saucepan over medium heat and simmer, stirring constantly, for 3 to 4 minutes until thick and glossy.
- Heat 1/4 cup of neutral oil in a small skillet over medium-low and fry the sliced shallots for 4 to 5 minutes until deeply golden; remove with a slotted spoon, then fry the sliced garlic in the same oil for 1 to 2 minutes until crisp and pale gold, draining on paper towels.
- Toast the shredded coconut in a dry pan over low heat for 2 to 3 minutes, stirring constantly, until fragrant and lightly browned, then stir together with the crushed peanuts in a small bowl.
- Transfer the warm rice to a wide mixing bowl and pour the warm tamarind glaze over the top; fold gently with a wooden spoon until every grain is coated and glossy, then taste and adjust with salt or a touch more sugar as needed.
- Mound the tamarind rice on a large serving platter and arrange the fried shallots, crispy garlic, toasted coconut-peanut mixture, sliced cucumber, egg halves, and cilantro on top in colorful clusters.
- Serve immediately with lime wedges on the side and small dishes of extra fish sauce, chili flakes, and sliced fresh green chili so guests can adjust seasoning to taste.
- For a heartier celebration platter, layer 1 cup of shredded poached chicken or flaked salted fish over the rice before arranging the toppings on top.
Cook’s Notes
- The rice should be slightly underdone and still warm when mixed with the glaze so it absorbs the sauce without turning mushy or sticky.
- For the brightest, most authentic tang, soak a softball-sized piece of seedless tamarind pulp in 1/4 cup warm water for 10 minutes, then strain and use the liquid in place of prepared tamarind paste.
- Prep every topping before you start tossing the rice, because fried shallots and garlic darken quickly and the platter should be assembled while the rice is still warm and glossy.
- This dish is best eaten the day it is made; leftover rice loses its sheen and clumps in the fridge, so plan your portions accordingly.
- Vegetarians can swap the fish sauce for light soy sauce plus 1/4 teaspoon of salt to keep the savory backbone intact without animal products.
