“Sri Lankan Brunch Delight: Coconut Milk Rice Bowls with Egg Hoppers & Pol Sambol”
Indulge in an exotic and mouthwatering Sri Lankan brunch experience with this recipe for coconut milk rice bowls, egg hoppers, and spicy pol sambol, perfect for a gluten-free meal that is both sensory and cinematic.
Allergens
Nuts (Coconut)
Ingredients
- 2 cups of uncooked rice 1 can of coconut milk (14 oz) 4 cups of water Salt to taste 4 eggs 1 cup of grated coconut 2 cups of chopped vegetables (carrots, onions, beans, and green chilies) 1/2 cup of cashew nuts, soaked in warm water for 30 minutes 5 green chilies 2 tbsp of tamarind paste 1 tsp of cumin seeds 1/2 tsp of mustard seeds 1 tbsp of oil Fresh coriander leaves, chopped
Instructions
- Prepare the coconut milk rice: Rinse the uncooked rice under cold water and drain it well. Combine the rice with 3 cups of water in a pot, bring to a boil, then reduce the heat and let it simmer until the water has evaporated and the rice is cooked through. In another pot, mix the coconut milk with 1 cup of water and add salt to taste. Gently pour the coconut milk mixture over the cooked rice and let it sit for at least an hour.
- Prepare the egg hoppers: Whisk the eggs and pour them into a hot pan that has been greased with oil. Cook the eggs on medium heat until they are set, then fold them in half. Slice into triangles and keep warm.
- Prepare the pol sambol: Blend the grated coconut with the soaked cashew nuts and green chilies to form a paste. Add salt, tamarind paste, cumin seeds, mustard seeds, and fresh coriander leaves. Mix well and adjust the seasoning if needed.
Chef’s Insight
The balance of flavors and textures in this dish is essential for an unforgettable brunch experience.
Notes
Adjust the spiciness of the pol sambol according to your preference.