Sri Lankan Gluten-Free Breakfast Feast: Coconut Milk Rice & Kottu Roti

Allergens

None (gluten-free)

Ingredients

• 1 cup basmati rice
• 1 1/2 cups coconut milk
• 1 cup water
• 1 teaspoon salt
• 4 ripe plantains, peeled and sliced
• 2 tablespoons vegetable oil
• 3 eggs
• 1 kottu roti (Sri Lankan flatbread) or store
• bought gluten
• free chapati

Instructions

1. Step 1: In a medium saucepan, combine the basmati rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside. Step 2: In a non stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced plantains and cook until golden brown and slightly caramelized, about 5 minutes per side. Remove from the pan and set aside. Step 3: In another non stick frying pan, heat the remaining 1 tablespoon of vegetable oil. Break the eggs into the pan and cook them to your preferred doneness. Season with salt and pepper. Step 4: To assemble the dish, place a scoop of coconut milk rice on one side of a plate, top it with the caramelized plantains, and place the fried eggs next to it. Finally, fold the kottu roti or chapati in half and place it on the other side of the rice, slightly overlapping the rice.

Chef’s Insight

To enhance the aroma, add a few cardamom pods to the rice while cooking.

Notes

This recipe is designed for gluten-sensitive individuals and utilizes Sri Lankan spices to create a memorable breakfast dish.