This is a popular breakfast item in Sri Lanka. A must in most auspicious occasions
- 4 cups of white rice
- Cream of 1 coconut (or 13 oz can)
- Salt to taste
- Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water upto slightly above the 2nd joint of the index finger. Cover and cook the the rice under low heat.
- When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.
- Serve the hot rice on to a platter and flatten it using flat spoon or spatula. Cut it into squares and serve with Seeni sambol, cutta sambol or juggery.