This fragrant and spicy rice graces every special Sri Lankan meal. The yellow, glossy rice is often garnished with roasted cashew nuts and fried onion rings.
Ingredients
1.
5 - 7 tbsp butter for tempering
2.
250 g big onions, finely chopped
3.
150 g garlic, finely chopped
4.
1 kg suduru samba rice, washed and dried
5.
2 sprigs of curry leaves
6.
3" pandan leaf, ripped into pieces
7.
1 allspice leaf, lightly crumbled
8.
1 lemon grass, sliced
9.
5 - 7 cardamoms, crushed
10.
4 - 5 cloves
11.
2 ½" cinnamon stick
12.
3 cups hot water
13.
½ tsp turmeric powder
14.
Salt to taste
15.
2 cubes of vegetable stock
16.
½ cup thick coconut milk
Serves 6
Method
1.
Over a high heat, melt the butter in a wok.
2.
Quickly fry the onions and the garlic, until fragrant.
3.
Add the rice and temper.
4.
Add the spices and herbs and continue to temper until fragrant.
5.
Mix the turmeric and salt into the water and add the water
into the rice. Add the stock. Cover and cook.
6.
When the rice is cooked, sprinkle the coconut milk on top, stir, cover and leave for 5 minutes. If more salt is needed, add salt as well.
Rice Dishes
