Sri Lankan Spiced Vegetable Rice Recipe

About this recipe

A flavorful and gluten-free Sri Lankan-inspired rice dish, packed with spiced vegetables, raisins, and aromatic spices. Perfect for a satisfying and wholesome dinner.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 1 Kg Carrots - 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 600G Picard Organic Green Beans
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cofresh Whole Green Chilli 350g
• 1 Kg Golden Raisins, 1Kg
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• 50G Heera Green Cardamom 50g
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Ktc Vegetable Oil
• 1 L Kikkoman Tamari Gluten Free Soy Sauce

Instructions

1. 1. Rinse 3 cups of rice thoroughly and boil it with 5 cups of water and 1 teaspoon of salt until cooked. Drain any excess water and let the rice cool.
2. 2. In a large bowl, combine 1 diced carrot, 1 cup of diced bell peppers, and 1 cup of green beans. Add 3 cinnamon sticks, 5 cardamom pods, 1/2 teaspoon of turmeric, and a pinch of salt. Mix well.
3. 3. Heat 1/2 cup of oil in a large pot over medium heat. Add the vegetable mixture and stir-fry for 5 minutes. Add 1/2 teaspoon of soy sauce and 1 chopped green chili pepper. Cover and cook for another 10 minutes, stirring occasionally.
4. 4. Stir in 1/2 cup of raisins and cook for an additional 2 minutes. Remove the pot from heat.
5. 5. In a large serving dish, layer half of the cooked rice, followed by half of the vegetable mixture. Repeat with the remaining rice and vegetables. Gently mix the layers together with a spoon to combine evenly.
6. 6. Transfer the mixed rice back into the pot and keep warm over low heat until ready to serve.