Winter Recipe From Societe Rangoon By Chef Anup Sreshta

BURMESE COCONUT RICE

Method:

• Rinse the rice and transfer to the rice cooker
• Add saffron and coconut milk to the rice cooker then water until it reaches the 3-cup mark of the rice cooker
• Add vegetable oil, finely chopped shallots, salt, spices and bay leaves, then stir to combine everything well
• Close the lid of the rice cooker and press on ‘cook’
• After cooking, let the rice sit for a few minutes, then open the cover and give it a swirl to fluff it up. Close the lid again and leave to steam for another ten minutes or so.

Garnish:

• Serve with Burmese curries and refreshing salads

SWEETCORN FRITTERS

Method:

• Mix both the flours in a large bowl
•  Add baking soda, salt, sweet corn kernels and normal water and mix.
•  Cut the dough into triangular shapes
•  Heat oil in a pan over medium heat for 2 minutes
•  Fry and flip the fritters to ensure both sides are evenly golden brown
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