### Cozy Winter Recipes Worth Sampling

Winter Delights by Chef Anup Sreshta from Societe Rangoon to Warm You Up

“Making its mark as a culinary cornerstone in Burmese cuisine, the Burmese Coconut Rice, or ohn htamin, holds a significant place,” shared Chef Anup Sreshta of Societe Rangoon. “This unassuming yet deeply satisfying dish has traversed through various South Asian regions, each imbuing it with unique cultural significance over time. Paired ideally with Burmese-style curries and a crisp salad, each spoonful unfolds a tapestry of cultural flavors, transforming the mundane into an extraordinary culinary experience.”

Burmese Coconut Rice

Ingredients:

• 1½ cups jasmine rice
• 3 g saffron, crushed
• ½ cup coconut milk
• Vegetable oil
• 1½ shallots, finely diced
• ½ tsp salt
• 2 cloves
• 1 cinnamon stick
• 2 bay leaves

Instructions:

1. Begin by rinsing the jasmine rice and placing it in the rice cooker.
2. Combine crushed saffron and coconut milk with the rice in the cooker, then fill with water up to the 3-cup mark.
3. Introduce vegetable oil, finely chopped shallots, salt, cloves, cinnamon stick, and bay leaves to the mixture, stirring thoroughly.
4. Seal the rice cooker and initiate the cooking process.
5. Once cooked, allow the rice to rest briefly before fluffing it with a gentle stir. Cover and let it steam for an additional 10 minutes.

Pro Tip: For stovetop preparation, adapt the water quantity accordingly.

Delectable Sweet Corn Fritters

“Renowned for their adaptability, sweet corn fritters juxtapose a crispy exterior with the sweet succulence of corn,” Chef Anup elaborated. “This dish beckons culinary exploration, encouraging the infusion of diverse ingredients, textures, and tastes. Embracing seasonal produce, these fritters offer a platform for imaginative presentations and regional influences, transcending into a realm of culinary artistry. A delightful addition to any menu, sweet corn fritters empower home chefs to curate a comforting yet sophisticated dining experience.”

Sweet Corn Fritters

Ingredients:

• 250 g chickpea flour (besan)
• 200 g glutinous rice flour
• 120 g cornstarch
• 12 g baking soda
• 50 g salt
• 100 g sweet corn kernels
• 1 litre water (or as needed)
• Oil for frying

Instructions:

1. Combine both flours in a spacious bowl, incorporating cornstarch, baking soda, salt, sweet corn kernels, and water to form a cohesive dough.
2. Shape the dough into triangular fritters.
3. Heat oil in a pan over medium heat for optimal frying conditions.
4. Fry the fritters until uniformly golden brown on both sides.

Culinary Creations and Visual Delights Courtesy of Societe Rangoon

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