This un-hulled long-grain red rice, known as ‘Red Basmati Rice’, widely cultivated in the tropical wet zone areas of Sri Lanka. It has nut-like flavor, with an earthy tone and unique taste, delicate kernels does not break when cooked. Sri Lankan use boiled red rice for many of flavored
Sri Lankan use boiled red rice for many of flavored dishes.
Cooking Instructions for red rice w/ coconut:
1. In a large sauce pan add 3 cups of water with 2 Cups
of washed & rinsed rice, add 1/3 tsp salt (optional)
2. Stir lightly, bring to a rolling boil, lower the heat,
cover with lid and simmer for 15 minutes.
3. Turn off the heat, let the rice steamed in the covered
pot at least another 5 minutes or until the rice has softened.
4. Pour in 14 oz can of coconut milk, stir gently, heat for
another 10-15 minutes or until smooth and creamy. Serve hot.
1 Cup of Rice will yield: 2 1/2 cups of cooked rice.
| Size | 1 lb, 2 lb, 4 lb, 4 x 10 lb |
|---|
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