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Breakfast coconut milk rice


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Ingredients

250 g

Basmati rice

  • 250 g basmati rice
  • 750 g water
  • 1 tsp salt
  • 100 g coconut cream
  • 1 red onion
  • 1 lime
  • 2 tsp crushed dried chilli
  • 1 tsp salt
  • 1 clove garlic
  • 1 pinch pepper
  • pieces of jaggery
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Recipe's preparation

    Coconut rice
  1. 1. Weigh and wash the rice and place it in the TM bowl with the water and salt. Cook at 100 degrees for 20minutes on speed 1 on reverse counter-clockwise operation.


    2. Add the coconut cream and cook for further 2 minutes at 100 degrees on speed 1 on reverse counter-clockwise operation.


    3. It may be a little runny but pour it into the thermoserver and leave it for 10-15 minutes to absorb further.


    4. It should be a thick consistency. It can be eaten as is or traditionally the rice is placed on a plate or a platter and smoothed on all sides with a splatula so slices can be cut as shown on the picture.

  2. Chilli onion sambol/salsa
  3. 1. Place the onion, lime, chilli, salt, garlic and pepper in the TM bowl and chop on speed 7 for 5-10 seconds.


    2. Scrape the sides down and repeat.


    3. Serve it with the milk rice.


    4. If you prefer something sweet for breakfast, serve with a piece of jaggery, a little rapadura sugar or a drizzle of honey.

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Accessories you need

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Tip

This is a traditional Sri Lankan breakfast. It can also be made with red rice (rice with the husk). Soak the red rice overnight and cook as per above method. Brown rice can also be used but soak and increase the water content (approximately 200g) and cooking time (approximately 10 minutes).

Wash the bowl immediately after cooking as the rice can stick. If so, soak it for few minutes and wash.

Increase the coconut milk content if you like a more creamier result and if you like a more porridge consistency.

There is also a herb variant that I have posted on the recipe community.

Sri Lanka jaggery is a uncentrifuged sugar made from the sap of the coconut flower. It retains some of the vitamins and minerals that processed sugar lacks and can be bought in blocks. You can find it in Sri Lankan and Indian grocers.  














This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wow! This was absolutely

    Submitted by jamaicalopez on 28. August 2014 - 08:17.

    Wow! This was absolutely fantastic.  The kids love this in the morning, especially with a little bit of honey drizzled on the top or alternatively the juggery as mentioned in the tip.  Thanks again Shiami, please post more recipes, cheers!!!

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  • This is lovely and as a Sri

    Submitted by JSP on 4. July 2014 - 11:55.

    This is lovely and as a Sri Lankan with kids who LOVE 'kiribath' this recipe is a must!  Turned out very well.  I also tried the onion sambal but chopped it too long and it turned to mush.  Taste was great though.  Will try again and only chop 2 - 3 seconds.  Thanks for posting.

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