The World Vegetarian Cookbook/ 1999

Sri Lankan Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsps sunflower oil 1 small onion, finely chopped 1 clove garlic, minced
1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp paprika
1 tsp turmeric large pinch of chili or cayenne pepper 1/2 cup Basmati rice, washed and drained
1-1/4 cups skin milk 1/2 tsp salt freshly ground black pepper to taste
1/2 cup snow peas, trimmed and cut in half 1/2 cup sliced mushrooms 1/4 cup corn
1/4 cup golden raisins, washed and soaked



1 Heat the oil in a large nonstick saucepan. Add the onion and garlic and fry gently for 4 to 5 minutes.
2 Add the cumin, coriander, paprika, turmeric, and chili, and fry for another 3 to 4 minutes-do not allow the mixture to burn.
3 Add the washed rice and mix well with the onions and spices for about 2 minutes.
4 Add the milk and salt and pepper, stir gently, and bring to a boil. Cover the pan and simmer until all the liquid is absorbed and the rice is cooked, approzimately 15 to 20 minutes.
5 While the rice is cooking, steam the snow peas, mushrooms, corn, and golden raisins. Fold the vegetables into the rice.
6 Serve immediately or transfer to a serving dish to cool.

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