This Sri Lankan Aromatic Rice is one of the best rice dishes I have ever made or tasted! Highly recommended! It is truly fragrant, and truly delicious. The stars of the dish are, I think, the coconut milk and the curry leaves. These two ingredients are also the stars of Sri Lankan cuisine. They are used in most dishes and contribute excellent flavours.
Let me digress for a minute: Below I have some pictures of historical 69th Street!
2 cups white basmati rice
10 curry leaves
1 cinnamon stick, cut in half
1 onion chopped
3 garlic cloves, chopped
2 tablespoons fresh ginger, grated
4 tablespoons avocado oil
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
1 cup of coconut milk
5 cups water
a few cashews and some peas for decoration
Tear up some of the curry leaves. During cooking this will readily release their oils, allowing them to better perfume the rice.
Place the rice in a strainer and wash it well. Allow it to drain for about 20 minutes so that it can dry. While the rice is draining prepare the mise en place.
Add the onions, ginger and garlic. Cook for 2-3 minutes.
Add the rice, turmeric and cardamom.
Sauté for about 3-4 minutes until the rice turns opaque in colour. Stir frequently so that it does not burn but rather has a chance to become toasted.
Add the water and coconut milk, bring to a boil, cover and lower the heat to simmer.