On my travels through Sri Lanka the food was an integral part of the trip. My friends and I were fortunate enough to try diverse varieties of curry and rice. The most unusual rice I had was fresh ginger rice. It intrigued me enough to recreate it which I share on my blog. It complemented a subtle white curry laced with their local Arrack liquor made up of coconut flower sap.
Here I have recreated the ginger rice. It is meant to be pungent hence served with a light subtle curry.
2 cups rice
2 tsp oil
1 flat tsp turmeric
2 tsp fresh ginger grated or pulped
1 1/2 tsp salt
2 cups coconut water
2 cups water
Handful of thinly sliced fried onions
Wash the rice until it runs clear. Heat the oil, stir in the rice, turmeric, ginger and salt for a minute and then add the coconut water and plain water bringing it to a boil. Allow it to cook on a high flame until the water is evaporated and the rice is visible. Cover tightly, lower the heat to low and allow it to steam for 22 minutes.
Fluff the rice with a fork and serve.
Garnish with fried onions or coconut.
Fresh ginger pulp gives this dish a wonderful aroma and flavour. However a teaspoon of ginger powder substituted can be used.
Ginger powder looses its potency when stored for a long period of time. Smell it before adding. If it is not pungent to the nose add more then a teaspoon. Heating the ginger powder in warm oil before adding the rest will help the stale ginger powder come to life.
Adding a stick of cinnamon, black peppers, cloves, green cardamoms is just an option to consider.
Adjust the ginger according to your palate.
For more recipes from the Parsi food flavours click The Art of Parsi Cooking; reviving an ancient cuisine.
Photo courtesy Niloufer Mavalvala