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

Ingredients

• 2 cups Basmati Rice
• 2 cups Coconut Milk
• 1 cup Water
• 1 teaspoon Salt
• 2 medium Onion
• 6-8 whole Dried Red Chilies
• 2 tablespoons Sugar
• 1 tablespoon Tamarind Pulp
• 2 tablespoons Coconut Oil

Instructions

1. 1Measure 2 cups of Basmati Rice into a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot with a tight-fitting lid, combine the rinsed 2 cups of Basmati Rice, 2 cups of Coconut Milk, 1 cup of Water, and 1 teaspoon of Salt. Stir to combine.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with the lid, and simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender.
4. 4While the rice is simmering, prepare the Seeni Sambol. Peel and thinly slice the 2 medium Onions. Remove the stems from the 6-8 whole Dried Red Chilies.
5. 5Place a medium saucepan over medium heat. Add the 2 tablespoons of Coconut Oil. Once the oil is shimmering, add the thinly sliced 2 medium Onions and the 6-8 whole Dried Red Chilies. Cook, stirring occasionally, for 10-15 minutes, until the onions are softened and beginning to caramelize to a golden brown color.
6. 6Add the 2 tablespoons of Sugar and 1 tablespoon of Tamarind Pulp to the onion and chili mixture in the saucepan. Stir well and continue to cook for another 5 minutes, stirring frequently, until the sugar has dissolved and the mixture has thickened slightly to a relish consistency. Remove from heat.
7. 7Once the rice is cooked, let it stand, covered, off the heat for 5 minutes to steam. Fluff the 2 cups of Basmati Rice gently with a fork.
8. 8Serve the fluffy Kiri Bath warm, topped with a generous portion of the prepared Seeni Sambol.

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