Ingredients
2 cups rice
salt to taste
3-4 cardamoms crushed (optional)
1 cup thick coconut milk
Method
Wash and drain the rice. Put the rice in the rice cooker and add 3 cups water,
salt and crushed cardamoms. Allow to cook until rice is well boiled. Add the thick
coconut milk and stir well. Let it cook until the mixture is one thick mass.
There should be no gravy left. Spread the milk rice on a dish.
Smooth the top with a piece of grease-proof paper or plantain leaf.
Cut into diamond shaped pieces.
Source; http://www.srilankanfoodrecipes.com/rice/milkrice-kiribath
www.youtube.com/watch?v=LE4saxqBv_Q
yellow Rice
Ingredients
2 cups Rice
Turmeric powder
2 cloves,2 cardomoms and 1 stick cinnomon
1 soup cube or chicken broth
2 tbsn chopped onions
1 clove garlic chopped
1 tpn chopped ginger
Curry leaves and rampe(pander leaves)
1 tbsn Margarine
Method
Wash the rice and add 2 cups water and a soup cube and cook the rice in a rice cooker or a pot.(If adding chicken broth add water accordingly).While the rice is cooking heat a non stick pan and add the margarine.When it's heated add chopped onions.When it's light brown add the rest of the ingredients and stir well.When the rice is at the boiling point add the tempered mixture to it and cover the lid.When the rice is done mix the rice well remove the spices and serve.
Source; http://www.srilankanrecipes.info/recipes/RiceDishes/YellowRice.aspx
Biriyani
Ingredients
4 cups rice(basmati)
1 tomato chopped
2 tbsn plain yogurt
turmeric powder
1 tspn chillie powder
1/4 cup chopped onions
1 large onion thinly sliced for deep frying
1 tbsn Biriyani paste
2 cloves, 2 cardomoms and 1 stick cinnamon
curry leaves
cilantro(corriander leaves
Mint leaves
1 cup coconut milk(optional)
Margarine
Method
Deep fry the thinly sliced onions.Blend 1/2 of the fried onions and leave the other half for later.Fry the mint and cilantro leaves lightly and set aside.Heat a pan and add a 1 tbsn margarine.When it's heated add the chopped onions.When it's light brown add the chopped tomatoes, 1 tspn chillie powder, salt and turmeric powder and stir well.Now add the spices, biriyani paste and blended onions. You will get a nice brown color Paste.Now add the washed rice and 1 cup coconut milk or add sufficient water.Add a soup cube to the rice and cook well.You can transfer this to a rice cooker and cook it until well done.
When the rice is cooked serve the rice into a platter and add the fried onions, cilantro and mint leaves and mix well. If you want you can add fried cashews and raisins as well.
Source; http://www.srilankanrecipes.info/recipes/RiceDishes/PlainBiriyani.aspx
Thoppi Rice
Ingredients
Medium red onion chopped
Medium carrot sliced
100g Cabbage chopped
100g Beans sliced
100g Baby corn sliced
3-4 Hot chilli sliced
200g Tofu
200g Chicken breasts
2-3 Cloves
garlic finely chopped
2 cm Long piece of ginger, peeled, thinly sliced
2-3 Tablespoon Soy sauce
2 Cups Chicken stock
1/2 Cup Water
1 Tablespoon Corn flour
1 Teaspoon Salt
1/2 Teaspoon
Black Pepper
1/2 Teaspoon Chilli flakes
4 Tablespoon Oil
Some lettuce or Salad leaves for decorations
Method
Chop up all your veggies, chicken and tofu into bite sized pieces.
Mix 2 cubes of chicken stock with 1/2 cup of water. Add corn flour and mixed it together and set aside.
Heat two tablespoon of oil in a large wok or frying pan over a high heat until it just starts to smoke. Add chicken and stir fry until golden browned. Remove from pan, set aside.
Heat remaining oil in pan; stir-fry tofu till gets golden and combined onion, garlic, ginger, carrot, beans, and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage. Add salt, pepper and chilli according to the taste. Add chicken stocked with cornflour and soy sauce. Cooked for about 3 - 5 minuets until stock get thickened. Remove from the heat and served with steamed rice.
String Hoppers
Ingredients
1 rice flour
salt to taste
boiling water
Method
Roast the flour well and sieve it into a bowl. Add a little salt and then add enough boiling water to make a soft but not sticky consistency. Fill string-hopper mould with dough and squeeze on to very lightly greased string-hopper mats (watties). Then steam until beads of water begin to drop from sides of string-hopper cover (about 5-7 minutes).
Remove from mats. Continue until mixture is used up.
Source; http://www.srilankanrecipes.info/recipes/RiceDishes/StringHoppers.aspx
String Hopper Biriyani
Ingredients
25 string hoppers
¼ cup coconut milk
1 medium-sized carrot, cut into thin strips
½ leek, cut fine
½ medium-sized onion, cut fine
2 tbsp ghee or margarine
6 garlic cloves (peeled)
1cm piece of fresh ginger
4 cardamom pods (bruised)
1cm piece of cinnamon
3 cloves
5cm piece of rampe (pandan leaves)
1 sprig of curry leaf
salt to taste
6 king prawns (cleaned)
omelette made with 2 eggs, cut into strips
Method
Break up the string hoppers and moisten with the coconut milk.
Mix the prawns in ½ teaspoon chilli powder and ¼ teaspoon salt and deep fry.
In a mortar and pestle grind the ginger and garlic.
In a frypan or wok heat the ghee or margarine. Add cinnamon, cardamom pods and cloves.
Stir quickly, add the garlic and ginger paste.
Add the curry leaves and rampe and then carrots and leeks.
Turn the heat down and let the vegetables cook for a few minutes. Add string hoppers and salt, stir well.
Chop up fried prawns and add.
Make the omelette, cut into thin strips and garnish on top together with the cashews and sultanas.
Sri Lankan Pittu
PREPARATION OF FLOUR FOR PITTU
Take approximately 1 ½ kg plain wheat flour, ½ kg of wholemeal flour and about 1 ½ cups red rice flour. Combine all three types of flour and roast in the oven at 160 degrees centigrade for about 1 ½ hours stirring occasionally so that the flour does not get burnt. When roasted allow the flour cool. Break up the large lumps of flour using a food processor and then sift the flour. Remember toad in the husk. Store in an airtight container until you need the flour. This flour will keep for about 1 month.
PREPARATION OF PITTU
3 cups of the prepared flour
Hot water for mixing
1 ½ teaspoons of salt
1 cup desiccated coconut
Method
Add the flour and the salt into the mixing bowl of a food processor. Pulse adding trickles of hot water until the flour resembles bread crumbs. The mixture should be evenly sized. This mixture can then be combined with the coconut and steamed in a normal steamer placed over a pan of boiling water.
A more interesting method is to steam the pittu in a metal cylindrical pittu mould called a pittu steamer.
To fill the pittu mould, alternate 4 tablespoons of the flour mixture into the cylindrical mould with a tablespoon of coconut. Continue doing this until the cylinder is full.
Place the cylinder on a pressure cooker which has been filled with water and steam the pittu until steam comes through the middle of the cylinder. A this stage place a lid on the cylinder and cook for about 5 minutes.
Once the pittu is cooked to unmould push the pittu through the cylinder with a narrow wooden spoon onto a dish. Repeat until all the pittu mixture and coconut are finished.
Serve with curries.
Hoppers
Ingredients
Yeast mixture:
3 tsp yeast granules
11/2 tbsp sugar
2/8 cup lukewarm water
5 cups rice flour
1 cup warm water
1 cup of coconut milk
2 tbsp sugar
t tbsp oil
salt to taste
Method
Put the rice flour into a large bowl and add the yeast mixture.
Next add the 1 cup warm water . Mix well.
Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place.
The batter should rise to double the original amount.
Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well.
If more liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a pancake batter. Add salt to taste.
Soak a small piece of cloth in oil in a saucer. Heat a midiam work on medium. When hot rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.
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