Thingyan rice

Thingyan rice (Burmese: သင်္ကြန်ထမင်း, pronounced [ðəd͡ʑàɴtʰəmɪ́ɴ]; Mon: ပုၚ် သၚ်ကြာန်) is a traditional Mon dish served during Thingyan, the traditional Burmese New Year. Thingyan rice is infused with paraffin wax, which is extracted from a burning candle, 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]

Thingan rice

Alternative names	သင်္ကြန်ထမင်း
Type	Festive
Place of origin	Myanmar
Similar dishes	Khao chae
Cookbook:

This festive dish has also been adapted into Central Thai cuisine, where it is known as khao chae.

References

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

See also

• Thingyan
• Khao chae