Burmese Rice with Potatoes

Ingredients

• 2 cups Rice
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric Powder
• 4 cups Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large pot over medium heat, about 175°C.
2. 2Add the 1 medium onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Add the 2 cloves garlic and 1 teaspoon ginger and cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 1/2 teaspoon turmeric powder and cook for 30 seconds, stirring to combine it with the onion mixture.
5. 5Add the 2 medium potatoes, cut into 2.54 cm cubes, and the 2 cups of rice to the pot. Stir everything together for about 1 minute, making sure the rice and potatoes are coated with the spices and oil.
6. 6Pour in the 4 cups of vegetable broth and bring the mixture to a rolling boil over medium-high heat.
7. 7Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice and potatoes should be tender and all the liquid should be absorbed.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice and potatoes to finish cooking and absorb any remaining moisture.
9. 9Fluff the rice and potatoes gently with a fork. Stir in the 1/4 cup cilantro and serve immediately.

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