Black Rice with coconut Milk

Black rice is creamy in texture and nutty in flavour when cooked.  I like black rice either as plain or even with coconut milk.  You can serve this with a spicy dish with some spiced chilli sauce or even with fresh fruits like mangoes or pineapple.

I have uploaded how to cook black rice . Click here to get the recipe……….



You can get the black rice from organic section from your super market.


I am cooking about 2 cups of black rice.


Wash thoroughly and add water.  How to cook black rice…..


Add salt to your taste. Cook until the rice is tender.


I used one can of coconut milk. (400 ml)


When the rice is tender add the coconut milk.


Cook until not much coconut milk left.



Serve hot or cold.

Sri Lankan Yellow Rice

Sri Lankan Yellow rice is a very popular rice dish. Its mainly served for special occasions.  The colour and aroma of this dish is unique to Sri Lanka. The coconut milk used in this gives this a very rich and creamier taste.  The rice normally served with special curries and pickles.

You need to keep several things in mind when you do this dish. Do not cook the rice until it loose the shape. So always add less water to keep in looking nice on the plate. There are special Sri Lankan rice for this dish but if you are overseas you can use Basmati, or Ponni rice for this dish too.


I am using 750g Rice. Its good to use Sri Lankan Small grain rice or Basmati .


For the spices I have about 10 cardamons lightly crushed, several cloves and pepper seeds, Several inches cinnamon. Normally we use a muslin cloth to tie al the spices and put in to the rice. I now use a tea strainer. you are free to use in any way..


Add about 50g Butter in to a pot.


Add curry leaves and pandan leaves in to it.


Then add finely chopped one onion with few cloves of garlic. Fry until it releases the aroma & the onions are translucent.


Add the rice in to it. Stir fry well. I stir fry about 4 minutes.


After it looks like this . All the rice puff a bit with frying.


Then add the spices in a cloth or easy one like I use. ????


For every cup of rice add 1 1/2 cups water.


Cover the pot. Bring to boil and cook on a low heat. Some times I use my rice cooker.


You can add a bit of turmeric or saffron to the rice at any stage before. I used about 1/2 tsp saffron. Use turmeric if you do not have saffron.


Stir well.


I used 1 can coconut cream. For this amount of rice you need to add about 500ml thick coconut milk unless you use the cream.


After adding coconut milk stir well. Cook on simmer .


When dry use a chop stick or a handle of a wooden spoon to stir well. Make sure to get the rice to a grainy consistency.


Take all the spices and herbs out.


Serve hot with any curry. As a garnish you can add fried casew or onion flakes or fried curry leaves too.

Sago with coconut milk

Sago is very popular in Asian countries. We do it in different ways. Sago in coconut milk is very nice. It soothes your body. So simple to make. With lots of coconut milk  makes it very creamier in taste. If you can use the freshly squeezed coconut milk it tastes much better than caned milk. Canned coconut milk has a different flavour when compare to the fresh coconut milk.Some times I use coconut milk powder. Its still better than the ones in cans.

We always wash sago several times. After ad water to soak the sago. This process makes the coking easier. It absorbs all the water and plumps up.

Instead of brown sugar Sri Lankans add palm treacle in to it to get more taste. Then it looks nice and colourful. you can add maple syrup, Manuka honey or bees honey instead.

when we had sore throat or pimples my mum used to cook this with coconut milk to cools down our bodies. We loved the sago always. I like hot sago than the chilled. I feel when you chill the sago you get less flavour than the hot dessert.

This recipe is completely vegan and vegetarian too. If you don’t like coconut milk add almond or rice milk  instead.

if you like to serve sago as a dessert add a bit more coconut milk and make it thinner. Its very  common to see street vendors selling sago drinks in busy streets of Sri Lanka.

Take about 1 cup sago and wash several times. Put 2 cups water and leave to soak 1 hour.
Into 2 cups of coconut milk add a pinch of salt.
Add enough brown sugar to your taste. and mix well.
After add the soaked sago in to it and mix well.
Put it on the stove and stir well.
keep on stirring until it thickens . After take off the fire.
Its ready to serve hot or chilled.

Sri Lankan Style Dried Fish Curry

Dried fish are available in all markets or grocery shops around Sri Lanka. There are so many varieties of dried fish. Salt is the preserving agent here. So it is full of salt. You need to soak the dried fish   in water to take the excess salt out. Once you cook into a curry without adding salt, it meets the salty taste. Adding tomatoes gives a nice colour, sourness and a bit of sweetness to the curry too. Instead of tomatoes you can always add tamarind or goraka Garcinia cambodia) into the curry.

Cooking with coconut milk itself make the dried fish absorb all the flavours through and also makes the curry really nice and thick. It gives a bit of creaminess as well as the oil from the coconut and gives a nice colour and look to the curry.

Cooking styles are different from person to person in Sri Lanka. It is how it evolves from generation to Generation. We never followed written recipes. Always how you were taught and what you learned from your mom and grand mom  carried to the next generation. One reason of creating my channel is to share the knowledge and to give the correct recipes to  the whole world.



  • 150g Dried fish (Katta, Thora, etc….)
  • Several curry leaves
  • Pandan leaves or rampe
  • 1 tsp Fenugreek seeds
  • 2 Inches cinnamon
  • several cloves garlic
  • 3 Tomatoes sliced
  • Several shallots sliced
  • Green chillies
  • 1/2 Tsp Chilli Powder
  • Pinch Turmeric Powder
  • 1/2 tsp curry powder
  • 2 cups thick coconut Milk
  • Salt if needed only


  1. Soak the dried fish in water for an hour or wash with hot water to take the excess salt out.
  2. Add the dried fish in to a pot with coconut milk.
  3. Add all the other spices too.
  4. Cook on low medium heat until the dried fish cook and the gravy is thick.
  5. Check the salt level . Add if needed.
  6. Serve with plain rice.


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