|
|
Rice Recipies from SriLanka
Coconut
Rice
From my
personal Authentic Recipe Collection
This dish
is a simple but very tasty dish. Serve with hot curries and lentil soup.This rice is
the best when made with fresh coconut.
This
recipe is easy to make and soes not take very long to prepare.
Ingredients
- Serves 6
1
oz. [2 tablespoons] butter
1 medium-sized onion, finely chopped
1 lb [2 2/3 cups] basmati rice, washed,soaked in cold water
for 30 minutes
and drained
1 1/2 pints [3 3/4 cups] water
coconut milk made from 1/2 coconut, or 4 oz. slice of
creamed coconut
dissolved in 10 fl. oz. [1 1/4 cups] boiling water
1 1/2 teaspoons salt
1/2 coconut
Preparation
Preheat the
oven to fairly hot 400 F (Gas Mark 6, 200 C).
In a saucepan,
heat the butter over moderate heat. Add the onion and fry, stirring occasionally, for 5 to
7 minutes or until it is translucent but not brown.
Reduce
the heat to low and add the rice. Cook, stirring constantly, for 5 minutes or until the
rice is soft.
Add the water,
coconut milk and salt. Increase the heat to moderately high. When the liquid is bubbling
vigorously, cover the pan, reduce the heat to low and cook for 15 to 20 minutes or until
the rice is tender and all the liquid absorbed.
Remove the
brown outer skin of the half coconut with a sharp knife. Cut the coconut into little
flakes. Spread the flaked coconut on a baking sheet lined with aluminium foil. Place the
sheet in the oven and bake for 10 minutes or until the coconut turns golden brown.
When the rice
is cooked, heap it on a heated serving dish. Sprinkle the top with the toasted flaked
coconut and serve at once.
|
