Sri Lankan Rice with Cilantro and Lemon Grass

Name: Sri Lankan Rice with Cilantro and Lemon Grass
Yield: serves 4¿6
Ingredients: 2 cups basmati rice; 3 tablespoons olive or canola oil; 3 cardamom pods; 3 whole cloves; One 2-inch cinnamon stick; 10 fresh curry leaves or 5 fresh basil leaves, torn up; 2 cloves garlic, crushed to a pulp; 2 teaspoons finely grated peeled fresh ginger; The bottom 6 inches of a lemon grass stalk, cut into 2 pieces; 1 packed cup finely chopped cilantro (use tender stems and leaves); 2 2/3 cups chicken stock; 1 teaspoon salt (1 1/2 teaspoons if the stock is unsalted)

December 9, 2011

Lemon grass is grown on the edges of the more precipitous slopes of Sri Lanka’s numerous tea gardens. Some of these plantations are visible from the front patio of Ena’s mountain bungalow. Lemon grass keeps insects away, and its long roots hold back the soil. I had this aromatic and festive dish in the museum-like home of Sri Lankan batik artist Ena de Silva, where it was served with dozens of curries and relishes. You may serve this at banquets and family meals alike. It goes well with coconut-milk-based curries, such as Kerala-Style Chicken Curry.

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