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Tuesday, Sep 02nd

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Sri Lankan Rice

Sri Lankan Chef Lalith from the Soneva Fushi Six Senses kitchen in the beautiful Maldives shows Mona Farrugia how to make a staple part of Sri Lankan 'Rice and Curry'


 
Sri Lankan Rice

Information

Main Ingredient Rice
Preparation Time 5-15 minutes
Cooking Time Less than 30 mins
Course Side
Recipe Serves 4
Recipe Type Sri Lankan
Method

 


You need:


1 teaspoon ground cardamom


2 inches cinnamon stick


2 heaped tablespoons ghee or coconut butter


1 medium onion, finely chopped


1 teaspoon finely chopped garlic (or garlic paste)


1 teaspoon turmeric


4 cups of long-grain rice


 


How:



  1. Dry fry the cardamom, add the cinnamon until you can smell the fragrance.

  2. Add the ghee or coconut butter and fry the onion and garlic on a low heat.

  3. Add the turmeric

  4. Add the rice and then add water immediately. The water should top the rice by around 1 cm.

  5. Mix all and boil, then simmer quietly until the water is absorbed

  6. Add around a teaspoon of salt

 

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