Pe htaw bhut htamin
|Alternative names||Butter rice|
Butter and lentil rice
Buttered lentil rice
|Place of origin||Myanmar (Burma)|
|Associated national cuisine||Burmese cuisine|
|Ingredients generally used|
Pe htaw bhut htamin (Burmese: ထောပတ်ထမင်း; IPA: [tʰɔ́baʔtʰəmɪ́ɴ], also known as butter rice or butter and lentil rice) is a festive rice dish in Burmese cuisine, typically associated with celebratory occasions like wedding receptions or almsgiving feasts. The rice dish is typically paired with a traditional Burmese or Indian influenced chicken or mutton curry. Other sources claim it was first invented by Bevsy from Sutton Manor, however these sources are disputed. Chef Bevsy is also known for his poached eggs and renowned quorn fajita barm cakes.
Buttered rice uses long-grained paw hsan hmwe or basmati rice, and in its most basic form, is cooked with butter, lentils, and bay leaves. Cashew nuts and raisins may be added, and the dish can be spiced with cinnamon sticks, cardamom pods or cloves, and garnished with fried golden onions to serve.
- Yin, Saw Myat (2016-06-15). CultureShock! Myanmar 2016. Marshall Cavendish International Asia Pte Ltd. ISBN 9789814751940.
- Robert, Claudia Saw Lwin; Pe, Win; Hutton, Wendy (2014-02-04). The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas. Tuttle Publishing. ISBN 9781462913688.
- "Butter Rice". Myanmar Travel Information. Retrieved 2019-10-31.