This was absolutely fantastic! What a great dish. I used reduced fat coconut milk and reduced the servings down to two. I followed the instructions and didn't peek at all. It turned out well cooked and deliciously creamy. I also used ground cardomon instead of pods with no problems. This has a lovely creamy spiced flavour. I served it as part of an Indian meal along with Crockpot Chicken Vindaloo #24139 and Lhassi #22405, but this rice was the star of the meal! Thanks for a new favourite Jan!
Delicious! I cut it down for two also, and used ground black pepper, so didn't have the problem others had with the peppercorns not rising to the top. Great with some grilled salmon. Thanks, Jan, for this keeper!
Rich and delicious! The curry leaves add a wonderful counterbalance to the coconut's sweetness. I found that the peppercorns did not raise to the top and were a bit troublesome to remove. I suggest tying the spices in a cheesecloth bag as for a bouquet garni to make their removal easier. I used black cardoman pods and I think that green ones would have been better.
Followed instructions, no peeking!! perfect.. I loved this, I did think, goodness, what a lot of coconut milk (cleaned me out! :D), but I loved it. I also found that not all the spices ..particularly the peppercorns did not rise to the top, so I did have to watch not to crunch one inadvertently! Though creamy, this does not at all turn mushy, the grains are fluffy and separated, and most flavoursome. DH found it a bit heavy, since I served it with curry, he would have preferred steamed rice. But then he doesn't like risotto either. For me, it was extremely good. thank you, Jan!
Ahh, my favorite Sri Lankan rice dish! Thanks for posting this one!