Sri Lankan Spiced Rice
This Month's Film: The Bridge on the River Kwai
Cuisine: Sri Lankan
This was a richly flavorful complement to the other dishes on my Sri Lankan menu. I used my preferred method of cooking rice pilaf, which begins with browning the uncooked grains of rice along with onions and garlic in an oven safe dish with a glass lid. Once the spices and stock are added, the whole dish goes into the oven for about half an hour. It's fast, and requires no babysitting during the cooking process. And the results: perfect every time.
The recipe will be posted at the end of the month along with my 'Bridge on the River Kwai' film review.
For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com</p