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KOLA KENDA (HERBAL PORRIDGE)
Ingredients

1 cup rice
1 cup thick coconut milk
2 cups light coconut milk or water
1 bundle (or 4oz) gotukola leaves or cilantro (corriander) leaves or karapincha (curry leaves)
Salt to taste
Jaggery (optional)

Method

Wash 1 cup rice, add salt and 3 cups of water and boil until rice is cooked and "mushy". Meanwhile, add 2 cups of light coconut milk (or water) with 1 bundle gotukola leaves and crush well in a blender. Now add the gotukola juice to the cooked rice, add 1 cup thick coconut milk and bring to a boil. Adjust salt according to taste. Serve while hot with jaggery (optional).

Note: This is a nutritious traditional Sri Lankan dish usually eaten for breakfast.


Sri Lankan Kola Kanda recipe




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