Indulge in the flavors of Sri Lanka with this delightful recipe range featuring Coconut Milk Rice and Spicy Sambol. Experience the creamy and aromatic basmati rice cooked with coconut milk, creating a sumptuous main dish. The Spicy Sambol, made with finely chopped onion, red chili, and optional Maldive Fish, adds a fiery kick to complement the rice. Whether shaping it into “wada” or serving it as is, the combination of creamy and spicy flavors will surely captivate your taste buds. Perfect for festive occasions or a flavorful main course. Adjust the spiciness to suit your preference and savor this Sri Lankan delight!
Sri Lankan Milk Rice
This recipe presents a summery Sri Lankan dish, Coconut Milk Rice with Spicy Sambol. The coconut milk rice is made by cooking basmati rice with coconut milk and a touch of salt, resulting in a creamy and flavorful dish. The Spicy Sambol, consisting of finely chopped onion, salt, red chili, and optional Maldive Fish, adds a fiery and savory kick to complement the rice. The rice is traditionally shaped into small portions called "wada" or served as is. Enjoy the warm coconut milk rice alongside the spicy sambol, creating a delightful combination of creamy and spicy flavors. This dish can be enjoyed as a main course or as part of a festive spread, and the level of spiciness can be adjusted according to personal preference.
Equipment
- Pot with lid
- Mixing Bowl
- knife
- cutting board
- Measuring cups and spoons
- spoon for stirring
- Serving dishes or plates
Ingredients
Coconut Milk Rice:
- 1 cup Basmati rice
- 2 cups Coconut milk
- 1/4 tsp Salt (adjust to taste)
Spicy Sambol:
- 1 Onion, finely chopped
- 2 tsp Salt
- Red chili, finely chopped (adjust to desired spiciness)
- Maldive Fish, finely chopped (optional, adjust to taste)
Notes
-
Coconut Milk Rice:
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- In a pot, combine the rinsed rice, coconut milk, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is cooked and has absorbed the coconut milk.
- Remove the pot from heat and let the rice rest, covered, for an additional 5 minutes to steam and enhance its texture.
-
Spicy Sambol:
- In a bowl, mix the finely chopped onion, salt, red chili, and Maldive Fish (if using) until well combined.
- Adjust the amount of salt and red chili according to your desired level of spiciness.
-
Serving:
- Shape the cooked coconut milk rice into small individual portions, known as "wada," by lightly oiling your hands and forming them into balls or flattened discs. Alternatively, serve the rice as is.
- Serve the warm coconut milk rice alongside the spicy sambol.
- To enjoy, take a piece of coconut milk rice and dip it into the spicy sambol before eating. The creamy rice complements the spicy and flavorful sambol perfectly.
Nutrition
Calories: 352kcal
