- 2 1/2 cups long grain rice
- 5 cups coconut milk
- 2 1/2 teaspoons salt
Place rice, coconut milk and salt in a saucepan.
Bring to a boil, then lower the heat, stir well, cover and cook over very low heat for 20 to 30 minutes until the coconut milk is completely absorbed by the rice.
Serve hot, accompanied by a Burmese curry, shrimp or pork .