Rice is commonly served at the least a few times a week in my kitchen. Although I experience it with little adornment along other dishes, mainly soupy curries, I do want to get dressed it up now and again too. The inclusion of coconut milk makes this rice more creamy and the lemongrass offers the dish a few pleasant tang. Aromatic and comforting, this properly-balanced aggregate is regularly served on unique events. Sri Lankan in starting place, the similarity among Indian and Sri Lankan cooking is of route to be predicted as Sri Lanka is so close, simply south of India's southern tip, despite the fact that Sri Lanka has a diverse variety of other impacts that make their services specific. I am looking ahead to exploring greater conventional Sri Lankan meals.
I have adapted the recipe from Raghavan Iyer's cherished book, 660 Curries 
More rice dishes you're positive to experience:
Mushroom Risotto
Rice Pongal
Rice with Paneer and Peas
Coconut Rice
On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet 
Audio Accompaniment: Yoo Mi Young
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