Koppé Bath Recipe(Sri Lankan Cup Rice Recipe) |
Ingredients: Serves 8 |
4 hard boiled eggs, halved (optional) Ingredients for Coconut Sambol or Pol Sambola: 1 cup desiccated coconut 1 teaspoon salt 1 teaspoon chili powder, or to taste 2 teaspoons paprika 2 teaspoon Maldive fish or shrimp powder, optional 2 tablespoons lemon juice, or to taste 1 medium onion, peeled and finely chopped 2-3 tablespoons hot milk Ingredients for Yellow Rice: 3 cups long grain rice 4 tablespoons ghee 2 medium onions, peeled and finely sliced 6 cloves 20 black peppercorns 12 cardamom pods, bruised 1½ teaspoons ground turmeric 3½ teaspoons salt 12 curry leaves 1 stalk dried lemon grass (use only the bottom white inner part), optional 4 pieces daun pandan (screwpine leaves) or rampe leaf, optional about 5 cups coconut milk |
Method: To cook yellow rice, wash rice and drain in a colander thoroughly. Heat ghee in a large saucepan and add onion to fry until it becomes golden brown and aromatic. Add cloves, peppercorns, cardamom pods, turmeric, salt, curry leaves, lemon grass and pandan or rampe leaf. Add drained rice and fry, stirring constantly for 2-3 minutes until rice is well coated with ghee and turmeric. Add coconut milk and bring to the boil. Once boil, reduce heat to very low, cover tightly with the lid and simmer for 20-25 minutes. Do not lift the lid during simmering. When rice is cooked, let the rice sit in the pot for 5 minutes, covered. By then the spices will have come to the top. Remove spices and leaves used for flavoring and fluff up the rice lightly with a fork or chopstick. Serve hot, accompanied by pork badun or other curries and accompaniments. To prepare coconut sambol, combine coconut, salt, chili powder, paprika and Maldive fish if used, in a bowl. Sprinkle with lemon juice, onion and milk. Mix well with the hands, rubbing ingredients together so that the coconut is evenly moistened. Pile into small bowl. If like, add 1-2 fresh red or green chilies, seeded and finely chopped. To make cup rice: (Basically, this is yellow rice moulded in a cup, with a layer of coconut sambol in the center) If using, put a halved hard-boiled egg in the base of the cup before half filling with the warm yellow rice. Press firmly. Cover this with a tablespoon of coconut sambol, then cover with more yellow rice. Again press down firmly, then turn out on a serving dish. Repeat until all the rice is used up. Serve cup rice with curries and accompaniments. |
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