This easy Burmese coconut rice recipe makes a deliciously addictive turmeric-tinted rice, scented with cinnamon and cloves, that’s made for rich Burmese curries. It’s adapted from a traditional Burmese recipe in Mi Mi Khaing’s Burmese cookbook ‘Cook and Entertain the Burmese Way’, which calls for cooking over embers, but indicates an electric rice cooker is also suitable.