March 2016 Sri Lankan Recipe Winners!

We love hearing about recipes that our wonderful customers have created, which is why once a month, we will choose our favorite one and add it to our Hela Bima Rice website. If your recipe is chosen, we will send you a bag of Hela Bima Rice (of your choice) on us!

Do you have a great recipe in mind and want to win a bag of Hela Bima Rice? Great! Email us your recipe(s) to info@helabimaworld.org for your chance to win.

Ran Kakulu Vegetables – 

Special thanks to Terry Hernandez for this recipe

Ingredients

• 1 cup cooked Ran Kakulu Rice (energy & activation) Purchase here.
• 4 cups organic green beans (1/4” cut)
• 1 cup organic carrots (sliced)
• 1 cup organic zucchini (sliced)
• 1 organic onion (sliced)
• 5 garlic cloves (chopped)
• 1 large organic tomato (cut in small pieces)
• 1 tbsp local raw honey
• 1 tbsp organic coconut oil
• ¼ cup organic vegetable broth or water
• Sea salt and other seasonings as desired (try our curry powder!)

Cooking Instructions

Sauté organic onion in organic coconut oil. After onion is transparent, add garlic and organic tomato. After a few minutes add cooked rice. Mix well. Add organic veggies, and local raw honey. Season with sea salt and any other seasonings as desired. Mix well and sauté for 5 minutes. Add organic vegetable broth (or water) and simmer for 12 minutes (or until carrots are soft).

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Kiribath (Sri Lankan Milk Rice)

Ingredients

• 2 cups of Sudu Kakulu Rice (awaken & joy) Purchase here.
• 2 cups coconut milk thick
• 2 cups water
• Salt to taste

Cooking Instructions

Wash the rice, put in a medium saucepan and add water. Bring to a boil on medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes. Add coconut milk and salt, stir well, and reduce heat to low, continue cooking on low heat for another 10 minutes until the milk has been absorbed. When the coconut milk is absorbed, the rice is very soft and creamy. By now rice milk is ready. Transfer the rice milk to a flat plate and flatten down with a piece of butter paper. If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, or banana.

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Sri Lankan Dhal 

Ingredients

• 1 cup dry red lentils
• 1 tsp curry powder
• 1 cup coconut milk
• ½ tsp turmeric powder
• 1 onion (chopped)
• ½ tsp mustard seeds
• ½ tsp chili powder
• 1 cup water
• 2 garlic cloves (minced)
• 1 green chili (chopped)
• 3-4 curry leaves
• Salt to taste

Cooking Instructions

Put the pan on low and add the oil, when the oil is hot, add the curry leaves, onion, garlic and mustard seeds, then sauté for a few seconds. Add the dhal, follow with all spices in powder form, mix well, and add hot water. Bring to a boil (you can substitute hot water for coconut milk if you prefer). Let dhal cook for 7-8 minutes, then add the thick coconut milk. Bring to a boil and simmer until dhal are cooked, stir from time to time.

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Tropical Rice Pudding

Ingredients

• 1 package of Sudu Kakulu Rice. Purchase here.
• 2-4 cinnamon sticks
• 2Tbsp finely chopped fresh turmeric
• 3-4 Tbps finely chopped fresh ginger
• 8 cups of water
• 1 ripe pineapple (diced)
• 2 bananas (sliced)
• 3-4 ripe mangos (diced)
• ¼ cup shaved coconut
• 2-3 cans coconut milk

Cooking Instructions

Combine rice, cinnamon sticks, turmeric, ginger and water into a rice cooker and cook until rice is tender and moist. Transfer into a large bowl, remove cinnamon sticks and add pineapple, bananas, mangos and shaved coconut. Pour in coconut milk and stir ingredients. Spoon into serving dish. Chill and Serve.