 | |
| Alternative names | ပုင်သင်္ကြာန် |
|---|---|
| Type | Festive |
| Place of origin |  Myanmar |
| Similar dishes | Khao chae |
Thingyan rice (Burmese: သင်္ကြန်ထမင်း, pronounced [ðəd͡ʑàɴ tʰəmɪ́ɴ], Thingyan htamin; Mon: ပုင်သင်္ကြာန်) is a traditional Mon dish served during Thingyan, the traditional Burmese New Year. Thingyan rice is infused with water and commonly served with a salad of cured salted fish, which is blanched and fried with onions, along with sour mango or marian plum.[1][2] The dish is then garnished with roasted chili peppers.[3] Although Thingyan rice originates from the Mon people, it is now commonly prepared throughout Lower Burma.[4]
This festive dish has also been adapted into Central Thai cuisine, where it is known as khao chae.
References[edit]
- ^ "How to spend long Thingyan holidays". The Myanmar Times. Retrieved 2018-04-02.
- ^ "သင်္ကြန်ထမင်းစားပြီး ရင်အေးကြစေဖို့". မဇ္ဈိမ မာလ်တီမီဒီယာ (in Burmese). 2017-04-08. Retrieved 2018-04-02.
- ^ "သင်္ကြန်ထမင်း". Wutyee Food House (in Burmese). 2014-03-18. Retrieved 2018-04-02.
- ^ "Wax-Flavored Thingyan Rice". myanmars.net. Retrieved 2018-04-02.
See also[edit]
| Salads | |
|---|---|
| Rice dishes | |
| Noodle dishes | |
| Other dishes | |
| Snacks |
|
| Drinks and beverages | |
| Seasonings and ingredients | |
| Miscellaneous | |
