Burmese butter rice with lentils

Ingredients for 6 servings:

• ½ cup lentils, red
• 30 g butter
• 30 ml vegetable oil
• 1 onion(s), chopped
• 2 bay leaves
• 10 carnations
• 1 stalk(s) cinnamon
• 10 cardamom pods, crushed
• 2 cup(s) rice, preferably Basmati
• 2 ½ cups of boiling water
• 1 tsp salt
• ½ tsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

versatile side dish from Myanmar, goes well with all curries, cup with 200 ml

Pour hot water over the red lentils and let them soak for two hours. Heat the butter and vegetable oil, sauté the diced onion, then toast the spices for one to two minutes. Add the rice—Basmati is best—and stir until the rice has absorbed all the fat. Pour in boiling water with salt and sugar. Cover and simmer the rice on low heat for about 15 minutes. Check the rice and add a little more water if necessary. Once the rice has reached the desired consistency, remove the cinnamon stick and bay leaves. Stir in the drained lentils and let it soak for another half hour in the rice cooker or, covered, in an oven preheated to 80°C (176°F). The red lentils retain their bite with this method. If you prefer them a little softer, steam them briefly with the rice. Note: Use a 200ml cup.