Bath Temperadu(Sri Lankan Fried Rice)

Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Only vegetables are usually added to already cooked rice. However, there is a modern tendency to mix in prawns, bacon and meat, and to flavour the rice with soy sauce.

(Preparation time 15 minutes; cooking time 30 minutes.)

Ingredients

(Serves 6)

• 2 cups Basmati rice
• 3¼ cups cold water
• 1 medium-sized onion
• 15 curry leaves
• 5cm (2") screwpine
• 2 carrots
• 2 leeks
• 50g (2 oz) white cabbage
• 1 green pepper
• 50g (2 oz) peas
• 50g (2 oz) ghee
• salt to taste

Directions

1. Put the rice in a sieve and wash under running cold water until the water that runs is clear. Since rice absorbs water if left to soak, the washing should be done very quickly.

2. Put the rice into a pan and add the water. Bring rapidly to the boil. Give it a stir, put the lid on, and, on a very low heat, cook for 15 minutes.

3. Take the pan off the heat and allow to rest for 10 minutes. Leave the rice to get cold.

4. Finely chop the onion. Peel and grate the carrots. Wash and finely shred the leeks and the white cabbage. Wash the pepper and finely chop it. Spread the frozen peas in a plate to thaw.

5. In a large pan, heat the ghee. Add the onions, the curry leaves and the screwpine and fry until the onions are lightly browned. Add the carrots, leeks, cabbage, pepper, peas and salt. Stir until well mixed. Put the lid on, and, over a low heat, cook for 2 minutes.

6. Fluff up the rice with a fork and put in a little at a time into the vegetables, stirring after each addition to ensure that the dish is well mixed. Remove from heat and put on a platter, and serve hot.