Shan Tomato Rice (Htamin Jin) Recipe

Rice: The base of the dish, it absorbs all the flavors.

Tomatoes: Adds a tangy and slightly sweet flavor.

Onion: Provides a savory depth to the dish.

Garlic: Enhances the overall aroma and taste.

Fish sauce: Adds a unique umami flavor.

Salt: Balances and enhances all the flavors.

Oil: Used for sautéing the onions and garlic.

Water: Cooks the rice and blends all the ingredients together.

When sautéing the onions and garlic, make sure to cook them until they are just starting to turn golden brown. This will enhance their natural sweetness and add a deeper flavor to the tomato rice. Additionally, when adding the tomatoes, allow them to break down completely to create a rich, cohesive base for the rice.

• rinsed rice - Substitute with quinoa: Quinoa is a nutritious grain that cooks similarly to rice and can absorb flavors well.

• chopped tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes are convenient and provide a similar texture and flavor.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will lack the fishy undertones.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• oil - Substitute with butter: Butter can add a rich flavor and can be used in the same quantity as oil.

• water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor to the dish compared to plain water.

• Allow the Shan Tomato Rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled rice into an airtight container. This helps to maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator if you plan to consume the rice within 3-4 days. This keeps the rice safe to eat and maintains its texture.

• For longer storage, place the cooled rice in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the rice has been stored.

• When ready to reheat, if the rice is refrigerated, you can use a microwave. Place the rice in a microwave-safe dish, sprinkle a few drops of water over it, cover with a microwave-safe lid or plastic wrap, and heat for 1-2 minutes until warm.

• If the rice is frozen, thaw it in the refrigerator overnight. Once thawed, reheat using the microwave method mentioned above or steam it on the stovetop for a few minutes until heated through.

• To steam, place the rice in a heatproof bowl, set it over a pot of simmering water, and cover. Steam for about 5-10 minutes, stirring occasionally, until the rice is hot.

• Avoid reheating the rice multiple times as this can lead to a loss of texture and flavor. Only reheat the portion you plan to consume.

• Enjoy your Shan Tomato Rice with a side of vegetables, meat, or even a refreshing fruit salad to complement the flavors.

• Stovetop Method:

  1. Place the leftover Shan Tomato Rice in a non-stick pan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally until the rice is heated through, about 5-7 minutes.
  5. Fluff with a fork and serve warm.

• Microwave Method:

  1. Transfer the Shan Tomato Rice to a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to keep it moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated evenly; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Shan Tomato Rice evenly in an oven-safe dish.
  3. Add a few tablespoons of water or broth and cover the dish with aluminum foil.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Remove from the oven, fluff with a fork, and serve.

• Steamer Method:

  1. Place the Shan Tomato Rice in a heatproof bowl that fits into your steamer.
  2. Add a little water to the rice to keep it moist.
  3. Set up your steamer and bring the water to a boil.
  4. Place the bowl in the steamer, cover, and steam for about 5-10 minutes.
  5. Check if the rice is heated through; if not, steam for a few more minutes.

• Pot: Used to cook the rice and other ingredients together.

• Lid: Helps to cover the pot and simmer the rice properly.

• Knife: Essential for chopping the onions, tomatoes, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring cups: Used to measure the rice and water accurately.

• Tablespoon: For measuring the fish sauce and oil.

• Teaspoon: For measuring the salt.

• Wooden spoon: Useful for stirring the ingredients together.

• Fork: Used to fluff the rice before serving.

Prep ingredients in advance: Chop the onions, garlic, and tomatoes ahead of time and store them in the fridge.

Use a rice cooker: If you have a rice cooker, use it to cook the rice while you prepare the other ingredients.

Double the recipe: Make a larger batch and store leftovers for quick meals later.

Pre-rinse rice: Rinse the rice the night before and let it drain to save time.

Use canned tomatoes: Substitute fresh tomatoes with canned ones to cut down on prep time.