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Coconut Rice and Pol Sambal
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In Sri Lanka, coconut rice is called kiribath and is traditionally the first solid food given to a baby. Lucky baby. The mixture of slowly cooked rice imbued with sticky coconut milk is delicious, either hot, as a rich accompaniment to a coconut-free curry (try it with the tempered prawns), or cold, as we ate it for breakfast. It can also be eaten as a sweet snack, sprinkled with palm sugar or light muscovado sugar. Although Camargue red rice is a different variety to the Sri Lankan red rice, it gives a similarly nutty texture and a distinctive flavour. Pol sambal, a coconut relish, appears on tables everywhere, ready to be sprinkled on rice and curry or anything that would welcome the lively blend of tastes. Serve it with some slices of lime.
If you are serving the rice at breakfast time or as a sweet snack, a cup of traditional Sri Lankan tea from the country’s central highlands would make a wonderfully refreshing match.
Typical values per serving:
This recipe was first published in September 2008.