KIRIBATH WITH LUNUMIRIS (COCONUT RICE WITH SAMBAL)

Ingredients:

(makes 01 serving)

Kiribath

• 65g rice
• 140ml water, plus more for rinsing the rice
• 2 cardamom pods (optional)
• 100 ml canned coconut milk
• 1tsp salt

LunuMiris

• 1 medium size finely chopped red onion
• 1 tbsp finely chopped fresh red/green chilli
• 1 tbsp fresh lime juice, divided
• 1 tsp salt
• ½ tsp chilli powder or ¼ teaspoon cayenne pepper
• ½ tsp ground turmeric
• ½ tsp cracked black pepper

Method:

• Place rice in a medium saucepan; add water to cover. Swirl rice to rinse and drain. Repeat the process twice, pouring off as much water as possible. Add water and cardamom, cover and cook until water is mostly absorbed, for about 15 minutes. 
• Uncover rice; stir in coconut milk and salt. Cook over low heat, stirring often, until coconut milk is mostly absorbed, and mixture is creamy and thick, for about 5 minutes. Remove cardamom. Transfer rice to a platter or baking sheet; top with a piece of parchment paper. Spread rice into a 1 1/2-inch-thick rectangle; use a spatula to flatten the top. Let cool at room temperature until set, for about 5 minutes.  
• Place the shredded onion in a medium bowl; set aside. Using a mortar and a pestle mash the fresh chilli, lime juice, salt, chilli powder, turmeric, and the onion until the mixture is crushed and well combined. Add the onion into a bowl and stir in cracked black pepper. Serve with kiribath.

Modifications:

• If you like to make more portions, multiply the ingredients into the number of portions.
• Use thick coconut milk and stir well in low heat instead of using water.
• This meal can be served with any curry or with stevia syrup if you prefer as a sweet dish.

Nutrition Facts:

• Calories: 444.9 Cal
• Protein: 7.3g
• Carbs: 65.4g
• Fat: 15.3g