Rice is generally served at least once or twice a week in my kitchen. Although I enjoy it with little adornment alongside other dishes, especially soupy curries, I do like to dress it up sometimes too. The inclusion of coconut milk makes this rice extra creamy and the lemongrass gives the dish some delightful tang. Aromatic and comforting, this well-balanced combination is often served on special occasions. Sri Lankan in origin, the similarity between Indian and Sri Lankan cooking is of course to be expected as Sri Lanka is so close, just south of India's southern tip, although Sri Lanka has a diverse range of other influences that make their offerings unique. I am looking forward to exploring more traditional Sri Lankan food.
I have adapted the recipe from Raghavan Iyer's cherished book, 660 Curries.
|Short Grain Rice with Lemongrass|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Cuisine: Sri Lankan
Published on July 5, 2014
Simple, creamy and fragrant rice side dish cooked with coconut milk, lemongrass, cardamom, cloves and cinnamon
More rice dishes you are sure to enjoy:
Rice with Paneer and Peas
On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero
Audio Accompaniment: Yoo Mi Young