White Rice Soup

Originally posted on Jan 5th 2022

White rice soup (Diyabath), a healthy porridge and a traditional Sri Lankan indigenous breakfast dish. It is made from soaked rice mixing with coconut milk, onion, and chilli.

Ingredients

1. Rice – 1 cup

2. Coconut milk (powder – 2 tablespoons/ liquid – ½ cup)

3. Red pearl onions, a.k.a. shallots (or red onions) – 4/5

4. Green long chilli – 2/3 depending on the heat level

5. Black mustard seeds – 1 teaspoon

6. Garlic – 2 cloves

7. Curry leaves – 2/3 – optional

8. Dried and crushed red chili

9. Water - 2 cups

10. Oil – 2 tablespoons

Method

1. Cook the rice – the rice can be overcooked, undercooked, or just right

2. Mince the garlic

3. Chop onions. If pearl onions are used, no need to chop

4. Slice green chilies into ~1cm – 2cm pieces

5. Add oil on a pan and heat up

6. Add black mustard seeds and cover the lid to avoid spreading of popping seeds

7. Add curry leaves, red onions/ pearl onions. Wait till onions are yellowish

8. Add garlic and green chilies, mix well

9. Wait 1 min

10. Add crushed red chili

11. Add the cooked rice. Mix well

12. Without waiting, then add coconut milk, and 2 cups of water

13. Mix well

14. Cook for 5 mins or till the soup boils

15. Add salt for the taste

16. Serve hot

Note: Ingredients can be found at International Markets, Asian & South Asian Markets, and Online Sri Lankan (Ceylon) Stores.