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Recipes

Kurulu Thuda Vegetables

Special thanks to Terry Hernandez for this recipe

Method

Saute organic onion in organic coconut oil.

After onion is transparent, add garlic and organic tomato.

After a few minutes add cooked rice.

Mix well. Add organic veggies, and local raw honey.

Season with sea salt and any other seasonings desired.

Mix well and saute for 5 minutes.

Add organic vegetable broth (or water) and simmer for 12 minutes (or until carrots are soft).

Ingredients - Serves 6 people

  • 1 cup cooked Kurulu Thuda (Buy Rice)
  • 4 cups organic green beans (1/4″ cut)
  • 1 cup organic carrots (sliced)
  • 1 cup organic zucchini (sliced)
  • 1 organic onion (sliced)
  • 5 garlic cloves (chopped)
  • 1 large organic tomato (cut in small pieces)
  • 1 tbls local raw honey
  • 1 tbls organic coconut oil
  • 1/4 cup organic vegetable broth or water
  • Sea salt, other seasonings desired (Try ours)

Kiribath (Sri Lankan Milk Rice)

Method

Wash the rice, put in a medium saucepan and add water. Bring to a boil on medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes.

Add coconut milk and salt, stir well, and reduce heat to low, continue cooking on low heat for another 10 minutes until the milk has been absorbed.

When the coconut milk is absorbed, the rice is very soft and creamy. By now rice milk is ready.

Transfer the rice milk to a flat plate and flatten down with a piece of butter paper. If you like any shape, you can use a cookie cutter, serve with fish, chicken curry or banana.

Ingredients

  • 2 cups of Suwandal (Buy Rice)
  • 2 cups coconut milk thick
  • 2 cups water
  • Salt to taste

Sri Lankan Dhal

Method

Put the pan on low and add the oil, when the oil is hot, add the curry leaves, onion, garlic and mustard seeds, then saute for few seconds.

Add the dhal, follow with all spices in powder form, mix well, and add hot water. Bring to boil (If you want you can add coconut milk instead of hot water)

Let dhal cook for 7 to 8 minutes, then add the thick coconut milk.

Bring to a boil and simmer until dhal are cooked, stir from time to time.

Ingredients

  • 1 cup dry red lentils
  • 1 tsp curry powder (Try ours)
  • 1 cup coconut milk
  • 1/2 tsp turmeric powder (Try ours)
  • 1 onion chopped
  • ½ tsp mustard
  • 1/2 tsp chili powder
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 green chili chopped
  • 3-4 curry leaves
  • Salt to taste

Tropical Rice Pudding

Method

Combine rice, cinnamon sticks, turmeric, ginger and water into a rice cooker and cook until rice is tender and moist.

Transfer into a large bowl, remove cinnamon sticks and add pineapple, bananas, mangos and shaved coconut.

Pour in coconut milk and stir ingredients.

Spoon into serving dish.

Chill and Serve.

Ingredients

• 1 package of Sudu Kakulu Rice. (Buy Rice)
• 2-4 cinnamon sticks (Try Ours)
• 2 Tbsp finely chopped fresh turmeric (Try Ours)
• 3-4 Tbps finely chopped fresh ginger
• 8 cups of water
• 1 ripe pineapple (diced)
• 2 bananas (sliced)
• 3-4 ripe mangos (diced)
• ¼ cup shaved coconut
• 2-3 cans coconut milk

Kiribath (Milk Rice)

Method

Wash rice then place in pot over medium heat with water. Bring to a boil uncovered, cover reduce heat and let simmer until water is absorbed and rice is soft.
Approx. 20 minutes
 
Add in coconut milk and salt, stir well and reduce heat to low. Continue cooking on low on low heat until the milk has been absorbed and the milk and rice are sticking together. Approx. 10 minutes.
 
Pour the rice mixture(will be thick like cake batter) on to a large, shallow plate. Leave to cool. It will eventually solidify.
 
Cut into diamond shapes. See below on the various accompaniments you can use with this delicious traditional rice dish and some of the history

Ingredients

2 cups of Sudu Kakulu Rice. (Buy Rice)
2 cups water
2 cups thick coconut milk
Salt to taste

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