Kiri Bath with Seeni Sambol (Coconut Rice with Sweet Onion Relish)

Ingredients

• 2 cups Rice (Basmati or Samba)
• 2 cups Coconut Milk
• 1 cup Water
• 1 teaspoon Salt
• 2 medium Onion (red or yellow), finely chopped
• 2-3 tablespoons Dried Red Chilies, crushed
• 2 tablespoons Maldive Fish Flakes (optional)
• 2 tablespoons Sugar
• 1 tablespoon Lime Juice

Instructions

1. 1Rinse the 2 cups of Rice (Basmati or Samba) under cold running water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming gummy.
2. 2In a large heavy-bottomed pot with a lid, combine the rinsed 2 cups of Rice, 2 cups of Coconut Milk, 1 cup of Water, and 1 teaspoon of Salt. Stir everything together.
3. 3Place the pot over medium-high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with the lid, and let it simmer for 20-25 minutes. The rice is done when all the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes. Then, fluff the rice gently with a fork.
4. 4While the rice is simmering, prepare the Seeni Sambol. Place a medium saucepan over medium heat (around 350°F or 175°C). Add the 2 medium Onion (red or yellow), finely chopped, to the dry saucepan. Cook, stirring occasionally, for 8-10 minutes, until the onions are softened and beginning to turn a light golden brown.
5. 5Add the 2-3 tablespoons Dried Red Chilies, crushed, 2 tablespoons Maldive Fish Flakes (if using), and 2 tablespoons Sugar to the saucepan with the onions. Stir constantly for 5-7 minutes over medium heat (around 350°F or 175°C). Continue stirring until the sugar has dissolved and the mixture is well combined and slightly thickened.
6. 6Remove the saucepan from the heat. Stir in the 1 tablespoon Lime Juice. The Seeni Sambol is ready.
7. 7Serve the Kiri Bath warm, spooning a generous amount of the prepared Seeni Sambol over the top.

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