Kulhibaipen ( Fiery Hot Rice Porride)



This is not for the faint-hearted or for the sensitive stomach because this is like a " call the fire station "  kind of recipe, especially if you happen to taste my mum's, where she adds not one but two scotch bonnet peppers.
Well she doesn't really cook for 4 like me she cooks for everyone and announces it to all of us that she is making it and insists we come to taste so she can make a huge pot of this and there would be the sweating and blowing of noses and basically breathing fire out from your mouth.  But then again you can go easy on the chilli but it is one ingredient that really brings out the flavour of this recipe.

Now this is my mum's recipe, and since it is breadfruit season here in Maldives, we seem to be getting one or two now and then usually from my aunts in Kulhudhufushi , so mum decided to whip up kulhibaipen. Since my hubby is not a fan of rice porridge I asked her to call me when she makes it so I can take down the recipe and check out how she does it.  Now it might not be easy to make this in a Western country, but my mum's suggestion replace the breadfruit with about 2-3 medium potatoes and use a can of tuna and since rihaakuru is a local ingredient, just leave it out. Maybe a fish stock cube might be helpful. And add the scotch bonnet to your liking.

Recipe Kulhibaipen ( Fiery Hot Rice Porridge)  recipe half the amount that my usually makes, so this recipe could feed 4-6 people.

3/4 Basmathi rice, washed and drained
1 medium onion, finely sliced
8-10 curry leaves
2 fat cloves of garlic
1/2 - 1 scotch bonnet, ( githeyo mirus) finely sliced
1/2 small breadfruit ( or 2 medium potatoes) chopped into small cubes
1- 1 1/2 tbsp rihaakuru  ( local fish sauce)
1 small fillet of smoked tuna ( or a small can of tuna), sliced
1 level tsp ground cumin (  preferably dry roasted and freshly ground)
1/2 tsp ground black pepper
1/4 tsp turmeric powder
juice of 1 lime
1/4- 1/3  cup of packed coconut milk  (or  mix in 1 tbsp Maggie coconut powder with 1/4 cup water )
 6 cups water


Wash the rice and soak it in water for an hour or two. Using your fingers crush the rice a bit to break it down.  Drain the water. 

Pour water into the pan, about 3 cups, and add the rice and bring to a boil. , then simmer till almost tender. Remove any scum that forms on top.

Once rice is almost tender, add the breadfruit,  and onion, garlic, curry leaves,  smoked tuna and scotch bonnet and let it simmer for about 5 minutes. then add the ground spices then simmer till the flavours develop, another 10 minutes.

Then add rihaakuru and about 1/2 tsp salt then let it simmer for another 10 minutes or so, taste adjust salt, rihaakuru and chilli to your liking.  Add another cup of water if it gets too thick to thin it down a little.

Once you are happy with the flavours, then add the coconut milk ( my mum usually leaves this out, but she knows I will be running screaming around the house, if it becomes too hot so she added it). Give a stir , cook one more minute,  then squeeze in the lime juice and then switch off!!.

 Enjoy and don't forget the tissues and have a glass of milk afterwards or yogurt.

Comments

  1. Very new rice porridge... looking good...

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  2. Lots of spices! It must be packed with flavours.

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  3. Will try your recipe, it looks like one of my Peruvian Soups, Aguadito, that is a Cilantro base soup. Looks delicious.

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  4. Hi Nammi,

    These hot porridge will be perfect for us to eat for our chilly weather. Our winter is so so cold this year!

    Zoe

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  5. what an interesting recipe and man it must have a kick

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