Burmese Golden Sticky Rice Recipe (Shwe Htamin)

Glutinous rice: This type of rice becomes sticky when cooked, making it perfect for this dish.

Turmeric powder: Adds a vibrant golden color and a subtle earthy flavor.

Coconut milk: Provides a rich and creamy texture to the rice.

Salt: Enhances the overall flavor of the dish.

Sugar: Adds a touch of sweetness to balance the flavors.

To achieve the best texture for your glutinous rice, make sure to rinse it thoroughly until the water runs clear. This step removes excess starch, which can make the rice too sticky. When mixing the turmeric powder with the rice, ensure it's evenly distributed to get that beautiful golden color. Steaming the rice instead of boiling helps maintain its chewy texture. When heating the coconut milk mixture, do it gently to avoid curdling. After combining the rice with the coconut milk, let it sit covered for 10 minutes to allow the flavors to meld and the rice to absorb the liquid fully.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• glutinous rice - Substitute with arborio rice: Arborio rice, used in risotto, also becomes creamy and sticky when cooked, which can mimic the texture of glutinous rice.

• turmeric powder - Substitute with saffron: Saffron can provide a similar golden color and a unique flavor, though it is more expensive and has a different taste profile.

• turmeric powder - Substitute with annatto powder: Annatto powder can also impart a yellow color to the dish, though it has a slightly different flavor.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the flavor and creaminess of coconut milk.

• coconut milk - Substitute with evaporated milk: Evaporated milk can provide a similar creamy texture, though it lacks the coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will change the color of the dish slightly.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt with a slightly different mineral content.

• sugar - Substitute with honey: Honey can provide sweetness with a slightly different flavor profile and added moisture.

• sugar - Substitute with maple syrup: Maple syrup can add sweetness and a unique flavor, though it will also add some moisture to the dish.

• Allow the Burmese Golden Sticky Rice to cool completely before storing. This prevents condensation and keeps the rice from becoming soggy.
• Transfer the cooled sticky rice to an airtight container. This helps maintain its moisture and prevents it from drying out.
• Store the container in the refrigerator if you plan to consume the rice within 3-4 days. This keeps the coconut milk mixture fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The sticky rice can be frozen for up to 2 months without losing its texture or taste.
• When ready to eat, thaw the sticky rice in the refrigerator overnight if frozen. This gradual thawing helps retain its original consistency.
• Reheat the sticky rice by steaming it for about 10 minutes or microwaving it with a damp paper towel over the top. This ensures the rice remains moist and soft.
• Avoid reheating the sticky rice multiple times, as this can affect its texture and flavor. Reheat only the portion you plan to consume.
• If the sticky rice appears dry after reheating, sprinkle a little coconut milk over it and gently mix to restore its creamy texture.

• Steaming Method: Place the leftover sticky rice in a heatproof dish. Set up a steamer and bring the water to a boil. Steam the rice for about 10-15 minutes until it is heated through. This method helps retain the moisture and texture of the sticky rice.

• Microwave Method: Transfer the sticky rice to a microwave-safe bowl. Sprinkle a few drops of water over the rice to prevent it from drying out. Cover the bowl with a microwave-safe lid or a damp paper towel. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Pan Method: Heat a non-stick pan over medium-low heat. Add the leftover sticky rice and sprinkle a little water over it. Cover the pan with a lid and let it heat for about 5-7 minutes, stirring occasionally to prevent sticking. This method can give the rice a slightly crispy texture on the bottom.

• Oven Method: Preheat your oven to 300°F (150°C). Place the sticky rice in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat in the oven for about 15-20 minutes until warmed through. This method is great for reheating larger quantities.

• Double Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the leftover sticky rice to the bowl and cover it with a lid. Steam for about 10-15 minutes, stirring occasionally, until the rice is heated evenly. This gentle method helps maintain the rice's original texture and flavor.

• Steamer: Used to cook the glutinous rice evenly by steaming it, ensuring it becomes tender and sticky.

• Mixing bowl: Essential for mixing the rice with turmeric powder and later combining the cooked rice with the coconut milk mixture.

• Saucepan: Used to heat the coconut milk, salt, and sugar together until the sugar dissolves.

• Measuring cups: Necessary for accurately measuring the glutinous rice, coconut milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like turmeric powder, salt, and sugar.

• Sieve or colander: Useful for rinsing and draining the glutinous rice before cooking.

• Wooden spoon: Ideal for mixing the rice with the coconut milk mixture without damaging the grains.

• Large plate or tray: Handy for spreading out the rice to cool slightly and absorb the coconut milk mixture evenly.

Rinse efficiently: Use a fine-mesh sieve to rinse the glutinous rice quickly and thoroughly.

Soak overnight: Soak the rice overnight to save time in the morning.

Pre-mix turmeric: Combine turmeric powder with a small amount of water before mixing with the rice for even distribution.

Steam setup: Prepare your steamer in advance to ensure it’s ready when you need it.

Heat coconut milk early: Start heating the coconut milk mixture while the rice is steaming to synchronize cooking times.

Batch cooking: Double the recipe and freeze portions for quick future meals.