Pandan Kiribath with Seeni Sambol

Method

1. Rinse the rice 2–3 times in cold water until it runs almost clear, then soak it in fresh water for 20 min and drain. Soaked rice cooks evenly to the core, which makes a smoother kiribath.

   Add in this stepShort-grain white rice (or Sri Lankan red raw rice) 180 g

2. Tie the pandan leaf in a knot to release its aroma. Put the rice, water and pandan in a 18 cm heavy-based pot, bring to the boil over high heat, stir once, cover and cook on low heat for 20 min, until the water is absorbed and the grains are very soft.

   Add in this stepWater 500 mlPandan leaf 1

   high heat→low heat

3. While the rice cooks, start the seeni sambol: heat the oil in a 20 cm frying pan over medium-low heat, fry the curry leaves and cinnamon for 30 seconds until fragrant, then add the onions and cook for 18 min, stirring often, until soft and deep golden brown. Too much heat burns the edges before the sweetness develops.

   Add in this stepVegetable oil 1½ tbspCurry leaves 10Cinnamon stick (3 cm piece) 1Red onions, thinly sliced 250 g

   medium-low heat

4. Add the chilli flakes, sugar, tamarind paste and salt, turn down to low heat and cook for 3 min more, until glossy and jammy. Remove the cinnamon stick.

   Add in this stepDried chilli flakes 1½ tspSugar 1½ tspTamarind paste 1 tspSalt (for the sambol) ½ tsp

   low heat

5. Take the pandan out of the rice and pour in the coconut milk with the salt dissolved in it. Cook over low heat for 5 min, stirring and pressing non-stop with a wooden spoon, until the milk is absorbed and the rice comes away from the pot in one creamy mass.

   Add in this stepThick coconut milk 200 mlSalt (for the rice) ¾ tsp

   low heat

6. Tip the rice onto a lightly oiled tray and press it evenly into a 18 cm square about 2.5 cm thick with a spatula wrapped in oiled baking paper. Mark a shallow diamond pattern on top with the back of a knife and leave to set for 10 min.

7. Cut along the marks with a wet knife, arrange on a plate and serve with a spoonful of warm seeni sambol on or beside each piece.