The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Rice Sri Lanka

"Ceylon" when I was a youngster.
The distinctive coconut flavour coupled with the spices turns the staple rice into an exotic accompaniment for your curry.
The recipe serves 4, and a Le Creuset pan is a neat idea.

Ingredients

250 gm	FAIRTRADE rice
125 gm	creamed coconut
250 ml	water
25 ml	sunflower oil
5	FAIRTRADE cloves
5	cardomom pods
5 ml	FAIRTRADE ground cinnamon
10	FAIRTRADE black peppercorns
10	coriander seeds
5 ml	FAIRTRADE turmeric
to taste	salt
FAIRTRADE	Sources Rice Herbs and Spices

Method

Preparation

Soak the rice in plenty of cold water for half an hour.
Top, tail and deskin the onion, and chop fine.
Dissolve the creamed coconut in the water (hot).

Cooking

Fry the spices to get the flavours working (1 minute or so, in hot oil) and then add the onion. Fry until the onion goes translucent.
Drain the rice and add it to the pan and continue to stir-fry until the rice is coated with oily spices.
Add the coconut liquid, heat to the boil and turn down to a simmer.
Cover with a good lid and simmer for 15 minutes (white rice).

To serve

Fluff the rice with a fork, and turn out into a serving dish.

Variation

1) Use tinned cream of coconut in which case you need about 500 ml liquid for 250 gm rice.
2) Use brown rice, and increase the cooking time to 25 minutes.
3) Use cinnamon stick if available in place of the ground cinnamon.

The Fair Trade Cook Book The FAIRTRADE COOKBOOK Fair Trade Recipes for a Fairer World