Sri Lankan Recipe.

The Art of Cooking Rice

Any Sri Lankan recipe site whould not be complete if it did not include a page on cooking rice. The average Sri Lankan family eats rice at least once a day and sometime even twice or three times a day!.

Ingredients
Rice	80g per person
Salt
Lemon Grass	(optional)
Preparation Wash the rice to malke sure it's free of grit and grains. place in a cooking vessel and add water till the water level above the rice just comes upto the first nuckle in the index finger. This is the traditional Sri Lankan way of measuring the correct amount of water. Add the salt. A stick of lemon grass can be added for flavouring. Cover the pot and heat until the grains break easily. If the water evaporates before cooking is complete add a little bit more. If any water is left it can be strained off. Once the rice has been removed from the fire stir gently. This prevents the rice from hardening once it has cooled.

And that is how Sri Lanka's staple diet - rice is cooked. If you have an automatic rice cooker, that makes things a lot easier. Though the method of preparation looks lengthy it's quite simple. You need not worry about adding too much or too little water. Since excess water can always be drained, and any shortage can be made up - so long as it's detected in time.

• Ambul Thiyal, a traditional fish preparation.
• Seeni Sambol, a sweet and hot onion dish
• Coconut Sambol. This is hot
• Rice, the one thing any Sri Lankan can cook

Please see the links pages for even more recipes.