Rihaakuru Boakibaa
Ingredients:
First, Soak the basmathi rice in water, after washing in several changes of water, for at least 3-4 hours. Then drain almost all the water and grind with 1-2 tbsp of water in a food processor or one of those wet grinders. You want a nice almost smooth but not too fine consistency. Add the grated coconut and pulse a couple of times so both coconut and rice are the same consistency. Remove to a bowl.
In to the same grinder or processor, add the onions, ginger , curry leaves, scotch bonnet ( reduce a little when making for kids but when it comes to rihaakuru boakiba it needs a bit of heat to taste good. ) and pulse a few times to chop them up.
Place the ground onion mix into a bowl, add salt ( be careful as rihaakuru is salty itself, so add a pinch first. Then add juice of 1 lime and 3 tbsp of rihaakuru, Mix with your fingers ( wear gloves as the scotch bonnets are hot). Add tumeric and then add the ground rice and coconut mixture. Mix with your fingers and have a little taste. Adjust taste of rihaakuru , lime and chilli to your taste.
Add a little water till you get a quite a wet mixture
Pour into a well oiled 8 inch round baking tray and pop in a preheated oven at 200 Degree C for about 45 minutes to 1 hour. Take the mixture out , cool in tray . Once completely cool , cut into squares and serve.
Ingredients:
- 1 1/2 cups basmathi rice
- 1 1/4 cup grated coconut
- 1 large onion, very thinly sliced
- 1 scotch bonnet, thinly sliced
- 1 inch ginger , grated finely
- 12 curry leaves, finely sliced
- 3-4 tablespoons good quality rihaakuru
- 1/2 tsp tumeric
- salt to taste
- 1/4 cup water
- Juice of 1- 1 1/2 lime
- oil for greasing
First, Soak the basmathi rice in water, after washing in several changes of water, for at least 3-4 hours. Then drain almost all the water and grind with 1-2 tbsp of water in a food processor or one of those wet grinders. You want a nice almost smooth but not too fine consistency. Add the grated coconut and pulse a couple of times so both coconut and rice are the same consistency. Remove to a bowl.
In to the same grinder or processor, add the onions, ginger , curry leaves, scotch bonnet ( reduce a little when making for kids but when it comes to rihaakuru boakiba it needs a bit of heat to taste good. ) and pulse a few times to chop them up.
Place the ground onion mix into a bowl, add salt ( be careful as rihaakuru is salty itself, so add a pinch first. Then add juice of 1 lime and 3 tbsp of rihaakuru, Mix with your fingers ( wear gloves as the scotch bonnets are hot). Add tumeric and then add the ground rice and coconut mixture. Mix with your fingers and have a little taste. Adjust taste of rihaakuru , lime and chilli to your taste.
Add a little water till you get a quite a wet mixture
Pour into a well oiled 8 inch round baking tray and pop in a preheated oven at 200 Degree C for about 45 minutes to 1 hour. Take the mixture out , cool in tray . Once completely cool , cut into squares and serve.