Friday, September 28, 2012

Sri Lankan Pearl Rice with Lemongrass

This is a nicely aromatic rice with a lovely yellow colour. The coconut milk also makes it a good option for pairing with spicier dishes. The author suggests that you can use any short grain rice. I used some leftover Japanese rice and it worked great.

One year ago: Grape Focaccia with Rosemary

Sri Lankan Pearl Rice with Lemongrass (from 660 Curries)

1 cup white Sri Lankan sambha rice
2 tbsp canola oil
1 cup finely chopped red onion
2 tbsp finely chopped lemongrass
4 - 6 green or white cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp coarse salt
1/4 tsp ground turmeric
1 cup unsweetened coconut milk

1. Place rice in a medium bowl. Cover with water, rub grains, and drain. Repeat 3 or 4 times until water remains clear. Drain. Fill halfway with cold water and let sit at room temperature, 45 minutes to 1 hour. Drain.
2. Heat oil in medium saucepan over medium-high heat. Add onion, lemongrass, cardamom, cloves and cinnamon. Stir-fry until onion is light brown, 3 - 5 minutes.
3. Add rice, salt, turmeric, coconut milk, and 1 cup water. Stir once or twice and bring to a boil.
4. Cook rice until water has evaporated and craters are forming, 6 - 8 minutes.
5. Stir once. Cover with a tight-fitting lid, reduce heat to low, and cook 10 - 15 minutes more.
6. Turn off heat, and let pan stand, undisturbed for 10 minutes.
7. Remove lid, fluff rice, and serve.

No comments:

Post a Comment