https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABurmese_cuisine%2F43%2Fen 2026-08-30T03:45:50Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/43/en&diff=158957&oldid=prev 2025-06-26T12:59:48Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>The most common staple in Myanmar is steamed rice, called &#039;&#039;htamin&#039;&#039; ({{lang|my|ထမင်း}}). Burmese varieties of rice are typically starchier than jasmine or basmati rice. Fragrant, aromatic varieties of white rice, including &#039;&#039;[[paw hsan hmwe]]&#039;&#039; ({{lang|my|ပေါ်ဆန်းမွှေး}}), are popular. Lower-amylose varieties of [[glutinous rice]], which are called &#039;&#039;kauk hnyin&#039;&#039; ({{lang|my|ကောက်ညှင်း}}), also feature in Burmese cuisine, including a purple variety called &#039;&#039;ngacheik&#039;&#039; (ငချိပ်). Consumers in the northern highlands (e.g., [[Shan State]]) prefer stickier, lower-[[amylose]] varieties like {{transliteration|my|kauk hnyin}} and &#039;&#039;kauk sei&#039;&#039;, while consumers in lower delta regions preferring higher-amylose varieties like {{transliteration|my|kauk chaw}} and {{transliteration|my|kauk kyan}}.Lower-amylose varieties of rice are commonly used in traditional Burmese snacks called &#039;&#039;[[mont (food)|mont]]&#039;&#039;. While rice is traditionally eaten plain, flavored versions like [[Pe htaw bhut htamin|buttered rice]] and [[coconut rice]] are commonplace festive staples.</div>

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