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| Alternative names | ပုင်သင်္ကြာန် |
|---|---|
| Type | Dessert |
| Place of origin | Myanmar |
| Region or state | Mon State,Southeast Asia |
| Associatedcuisine | Burmese Cuisine |
| Main ingredients | Rice, candle-scented water, fried dried fish |
| Similar dishes | Khao Chae |
Thingyan rice (Burmese:သင်္ကြန်ထမင်း,pronounced[ðəd͡ʑàɴtʰəmɪ́ɴ],Thingyan htamin;Mon:ပုင်သင်္ကြာန်) is aTraditional Mon dish served duringThingyan, which marks theBurmese New Year.[1] Thingyan Htamin started withMon people in the lower Burma. It is a seasonal festive food, commonly made with rice soaked in candle-scented water, served with fried dry fish.[2] The water in the dish is for refreshment during the hot summer days of the Thingyan Festival. The dish is also notable for its association with communal celebration. Families prepare large quantities to share with neighbors which is a way to share New Year Blessings. This festive dish has also been adapted intoCentral Thai cuisine, where it is known asKhao Chae.
Thingyan is a five-day festival celebrated across Myanmar to mark the traditional New Year, with dates set annually by the Myanmar Calendar Advisory Board, usually in mid-April. During this period, people from different communities celebrate through unique customs such as pouring water onBuddha images, offering charity, giving manicures and pedicures to elders, donating food, and attending meditation retreats.TheMon people, who are descendants of the ancient Dvaravati Kingdom, play a significant role in Thingyan traditions. Their cultural symbol is the Hongsa which is a mythological water bird resembling a swan, known in Burmese as Hintha (ဟင်္သာ) and in Thai as hongsa. This bird serves as the state emblem of Myanmar’sBago Region andMon State, where the Mon population has historically been concentrated. Among the Mon people, a special dish called Thingyan Rice is prepared during the festival. It consists of rice soaked in cool, candle-scented water and is enjoyed with various side dishes. In Thailand, this same dish is known asKhao Chae, regarded as a form ofThai Royal Cuisine, and is served during theSongkran Festival. In bothMyanmar andThailand, Thingyan Rice (or Khao Chae) symbolizes purity, freshness, and merit-making, embodying the spirit of renewal celebrated during the New Year season. Its name, “Thingyan,” directly signifies the Burmese New Year festival with which the dish is closely associated.[3]
In Myanmar, Thingyan is a time of renewal, purification, and community harmony. It has deep cultural and spiritual meaning. The festival is based onBuddhism and includes good deeds like giving alms, washing Buddha statues, taking care of the elderly, and meditating. Making Thingyan Rice is an important culinary tradition in the Mon community and all across Myanmar during Thingyan. It is meant to symbolize spiritual cleansing and freshness for the New Year. This custom is also popular outside of Myanmar, as seen in Thailand's Khao Chae dish. These things together show that people in the region have a shared heritage of renewal, gratitude, and cultural pride. They also show how important Thingyan is to people of all ages and backgrounds.
Thingyan Rice uses simple ingredients with freshness and aroma. The dish's distinct scent is created by gently infusing soft-cookedrice with candle-scented water after it has been rinsed and chilled. Thingyan Fried, a flavorful combination ofdried-fish,mango, andonions, is served alongside it.[4]
To prepare Thingyan rice, cook the rice until it becomes soft, then place it in a sieve and rinse it with cold water to remove any stickiness. After that, cool down the rice to chill it before serving.The key feature of Thingyan rice is its distinctive aroma, which comes from candle-scented water. To make this fragrant water, thinly slice the candle and place the pieces on heated charcoal set on a plate. As the candle begins to release smoke, cover the plate with a clean, dry pot turned upside down to capture the scent. Once enough smoke has collected, turn the pot upright, cover it with a damp cloth, and pour drinking water inside. This process infuses the water with the candle’s aroma which create the signature scent used in Thingyan rice.[5]To prepare Thingyan fried, the best dried fish isIndo-Pacific King Mackerel (ငါးကွမ်းရှပ်) is the best. First, boiled the dried-fish and pick out the bones from the fish. Then it must be pounded in a mortar with dried shrimps to get better flavor. Next, add oil and a littleturmeric to heated pot. When the oil is hot enough, add thinly sliced onion and a small amount of fermented shrimp paste(Ngapi). Then, shred the green mango and squeeze the shredded mango thoroughly to remove excess water, then add it to the pan and stir-fry. Add a small amount of water just enough to cover and continue to stir.When the water has reduced by about two-thirds, add the previously pounded mixture of dried fish and dried shrimp, and continue to fry. When the water is almost completely evaporated, add the onion, reduce the heat, and continue to fry. Once it reaches desired consistency, remove it from the stove and stir well. You will then have a green mango and dried-fish fry for Thingyan Rice. Additionally, to serve alongside the dried-fish fry, fry dried-chilies until crispy.[6]
Pour the fragrant (candle-scented) water into the chilled cooked rice until the rice is submerged. When served together with the Thingyan fried and the fried whole chilies, you can enjoy the delicious traditional Mon Thingyan Rice, which is complete with aroma and flavor and helps to relieve the summer heat. This cool and fragrant Thingyan rice is a perfect dish for the summer season.[7]
While the core ingredients remain consistent, Thingyan rice allows for some regional variations. In some areas, vegetables like green beans or peas might be added to the rice for extra texture. Coconut milk can be incorporated for a richer flavour, while some cooks might choose to perfume the soaking water with rose or jasmine water for a more floral note.
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