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Prep time
10 minutes
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Cook time
50 minutes
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Serves
6-8
Author Notes
A friend made this for me, a recipe from his mother and Sri Lanka, and I have been dreaming of it ever since. A true comfort food. Adapted from his family recipe, and one by Yasmin Sabir with Food & Wine. Traditionally served to celebrate new beginnings. —ixpalow
Ingredients
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1 1/2 cups
jasmine white rice, uncooked
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3 cups
water (more to rinse)
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2
green cardamom pods
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1
can coconut milk, full fat
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1/2 teaspoon
salt
Directions
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Place the rice in a sauce pan. Add water to cover, swirl to rinse and drain. Repeat this 2-3 more times, until the drained water is clear.
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Add the 3 cups of water and cardamom pods to the pot. Bring the rice to a boil, then cover and reduce to low heat. Cook for 10-15 minutes, until most of the water is absorbed.
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Remove from heat. Uncover the pot and add the coconut milk and salt. Stir until the coconut milk is absorbed and the rice is thick. Add a little heat if the milk does not absorb.
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Remove the cardamom pods. Move the rice to a baking dish or rimmed plate. Place a piece of parchment paper over the rice and flatten to about an inch thick. Remove the paper and allow the rice to cool for 5-10 minutes.
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Once set, use a knife to cut the rice into a square or diamond shape.
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