Cannabaceae

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Thingan rice
Alternative namesပုင်သင်္ကြာန်
TypeFestive
Place of origin Myanmar
Similar dishesKhao 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]

  1. ^ "How to spend long Thingyan holidays". The Myanmar Times. Retrieved 2018-04-02.
  2. ^ "သင်္ကြန်ထမင်းစားပြီး ရင်အေးကြစေဖို့". မဇ္ဈိမ မာလ်တီမီဒီယာ (in Burmese). 2017-04-08. Retrieved 2018-04-02.
  3. ^ "သင်္ကြန်ထမင်း". Wutyee Food House (in Burmese). 2014-03-18. Retrieved 2018-04-02.
  4. ^ "Wax-Flavored Thingyan Rice". myanmars.net. Retrieved 2018-04-02.

See also[edit]

source: https://en.wikipedia.org/wiki/Thingyan_rice

One thought on “Cannabaceae”

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