Paleo Sri Lankan Breakfast Feast – Coconut Milk Rice, Egg Hoppers & Kithul Treacle

Allergens

None

Ingredients

• 1 cup basmati rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• Salt, to taste
• 4 large eggs
• 1/2 cup coconut cream
• 3 tbsp tapioca flour
• 1 tsp vegetable oil
• 1/2 cup kithul treacle

Instructions

1. Rinse the basmati rice in cold water and drain.
2. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes or until the rice is cooked through and tender. Set aside.
3. In a bowl, whisk together the eggs, coconut cream, and tapioca flour. Season with salt and pepper.
4. Heat a non stick pan over medium heat. Add oil and pour in the egg mixture. Cook for 2 3 minutes or until the edges are set but the center is still slightly runny. Gently fold the eggs to form round, fluffy hoppers.
5. Serve the coconut milk rice alongside the egg hoppers and drizzle with kithul treacle.

Chef’s Insight

The use of tapioca flour gives these egg hoppers a light, fluffy texture while staying true to traditional Sri Lankan flavors.

Notes

Ensure you use good quality kithul treacle for the best flavor.