How to make Burmese Rice

     

Ingredients:

1) 1½ teacups uncooked rice
2) 1 large sliced capsicum
3) 1 teacup mixed boiled vegetables
4) 2 sliced onions
5) 2 tsp white vinegar
6) 2½ tsp sugar
7) 1 stick cinnamon
8) 2 cloves
9) 6 tbsp tomato ketchup
10) 2 tsp chilli sauce
11) 2 tsp oil
12) salt to taste

For the paste :

1) ½" piece ginger
2) 3 to 4 green chillies
3) ¾ tsp chilli powder
4) 1 tsp jeera
5) 2 cloves
6) 1 stick cinnamon

How to make Burmese Rice

Put the vinegar to the paste and mix properly.
Put the capsicum and allow to marinate in the paste for ½ hour.

Heat 2 tbsp of oil in a vessel. When hot, put the sugar.
When the sugar melts, put the cinnamon and cloves and sauté for a few seconds.
Put the uncooked rice, salt and enough water to cook the rice.
When the rice is cooked, spread on a big plate.
Put 2 tbsp of tomato ketchup, ½ tsp of chilli sauce and salt to the rice.
Mix properly. Heat the remaining oil in a vessel and sauté the onions until it turns golden in colour. Put the capsicum, boiled vegetables, the remaining tomato ketchup and chilli sauce and salt.
Cook on a low heat for 5 minutes.
On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each.
Cover and bake in a hot oven at 450ºF for 20 minutes.
Unmould on a plate and serve hot.