Ingredients1 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)
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.
