Dan bauk (Burmese bean paste rice)

Instructions

1. Rinse the rice, then cook it in salted water with 1 and a half times its volume of water, covered, for 15 minutes over low heat. Let it rest off the heat.
2. Drain the soaked chickpeas and cook them for 45 minutes in simmering water until they mash easily, then blend them finely with a little of their cooking water.
3. Thinly slice an onion and fry it in 2 tablespoons of oil over medium heat until a nice amber color.
4. Add the turmeric, the chickpea purée and the flour, then stir for 5 minutes until you get a smooth paste that pulls away from the pan.
5. Mix this paste into the still-warm cooked rice with the fried onions, salt and pepper.
6. Serve the dan bauk warm, topped with thinly sliced spring onions and cucumber, with a drizzle of oil and a lime wedge.