2 cups rice (see note)
4-5 cups of water
2 cups of coconut milk (fresh, can)
salt to taste
Note: you can use any long grain white, brown or red rice for this dish. If you use a firmer grain rice like brown or red rice I suggest you wash and soak the rice for 30 minutes to help the cooking process.
Step 1: Wash the rice several times with water until the water runs clear from the rice. Soak rice if you desire to help your cooking time.
Step 2: In a large pot on high heat add rice and 4-5 cups of water. Bring rice to a boil then reduce to a gentle simmer (medium-low heat) and allow to cook for 20-30 minutes until almost all the water is absorbed. Next add the coconut milk and the salt to taste. Mix all ingredients well and cook in at a low heat until the coconut milk is fully absorbed. The rice should be very tender and the consistency of the rice should be creamy (kind of like a firm rice pudding).
The rice is traditionally served on a platter and formed into a thick cake and cut into diamonds (see first picture for example). The rice will be firm enough to stick together and the pieces should be able to be served individually. Although this rice is completely delicious on its own, it is traditionally served with chili/onion sambal called lunu miris pictured below or any of the dishes listed below.
Disclosure: I received the Heirloom Ceylon Red Rice courtesy of Rural Returns. I was not compensated in any way for writing this post. The opinions stated in this post are my own. Thank you.
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