This Red Rice Porridge is cooked as per a recipe I remember from Sri Lanka. I am not very sure if this is the authentic Sri Lankan Rice Porridge, however this is well matching with Sri Lankan taste. Once I was sick and my mother asked me to have ‘Lunu Kanda’ which is cooked using rice. That time, I lost my appetite but I liked this porridge (Lunu Kanda).
Red rice is always better than white rice because of its nutritional value. Specially it contains much vitamin B and in Sri Lanka we have opportunity of eating red rice in our meal.
Here is the recipe for Sri Lankan Red Rice Porridge(Rathu Kakulu Hal Kanda).I am sure this Red Rice Porridge is good for breakfast or even to serve somebody who is sick.
Ingredients (2 serving bowls)
3 cups water
1 cup red rice (raw)
1 cup thick coconut milk
1-2 cloves garlic
1 red onion
1 sprig Curry leaves
1 green chilli sliced
3-4 black peppercorn (gammiris ata)
Salt to taste
Slice onion and chilli. Chop garlic.
Wash red rice. Combine all the ingredients, garlic, onion, curry leaves, rice and water in a pan.
Cook on a very low flame for about 10-15 minutes until the rice is over cooked. Stir the mix time to time while cooking.
Once the mix is cooked well, add the coconut milk and stir. Adjust salt to taste.
Remove from fire when coconut milk starts to boil.
Using a spoon, just smash the rice to make the porridge thicker.
Garnish with coriander leaves or spring onion.