“Sri Lankan Vegetarian Breakfast Feast: Aromatic Rice & Coconut Curry with Mango Sambol”

Allergens

Coconut, mustard, cumin

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and tender.
4. In a separate pan, heat ghee or vegetable oil over medium heat. Add mustard seeds and cumin seeds, and cook until they begin to crackle.
5. Stir in turmeric powder, ground cinnamon, and ground cardamom. Cook for 30 seconds or until fragrant.
6. Pour in coconut milk, stir well, and bring the mixture to a simmer. Lower the heat and let it cook for about 5 minutes.
7. Add the cooked rice into the pan with the coconut milk mixture. Season with salt to taste. Gently mix and heat through for another 2 3 minutes.
8. Serve hot, garnished with fresh cilantro leaves on the side.

Chef’s Insight

This dish highlights the perfect balance between aromatic spices and mildly sweet coconut milk, making it a delicious start to any day.

Notes

For a more complex flavor profile, add some roasted cashews or almonds to the mango sambol.