作法
- 白米以冷水洗 2 次後瀝乾。
- 厚底鍋或電鍋中放入米、椰漿、水、月桂葉、肉桂棒、小荳蔻、薑、蒜、鹽與酥油。總水量應高於米 1.5 公分。
- 煮滾後轉最小火，蓋鍋燜 18 分鐘。
- 離火再蓋著燜 10 分鐘。
- 撈掉月桂葉、肉桂棒、小荳蔻與薑。用叉子鬆開——米粒應分明、略半透明、帶淡淡椰香。
- 撒上炸紅蔥酥與葡萄乾（若用）。配緬甸咖哩——特別是 wet tha hin（豬咖哩）或 kyet tha hin（雞咖哩）——以及綠葉蔬菜配菜。
Common questions
Can 緬甸椰漿飯 be made ahead?
緬甸椰漿飯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 緬甸椰漿飯 spicy?
緬甸椰漿飯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 緬甸椰漿飯 vegetarian or gluten-free?
緬甸椰漿飯 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 緬甸椰漿飯 to make at home?
緬甸椰漿飯 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 緬甸椰漿飯 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Htamin pyaung 是緬甸版的椰漿飯——東南亞共通（馬來 nasi lemak、印尼 nasi uduk、泰國 khao mun gai），但緬甸版用月桂葉與小荳蔻而非斑蘭葉。是婚禮與佛教節慶的喜慶飯。簡單素版是日常配菜，加葡萄乾與紅蔥酥的版本則是節慶。緬甸—馬來社群有融合版本加斑蘭葉，純粹的緬甸版完全不用斑蘭。
