Since its breadfruit season , I decided to make some banbukeyo lee bai ( rice with breadfruit) for lunch. Goes down very well with some garudhiya ( fish broth) , lonumirus and fresh lime wedges and onion slices. Traditionally the breadfruit is cut into small pieces but I cut mine into larger pieces than normal since smaller pieces won’t appear nicely well in the photographs.
I used unpolished long grain rice, locally called haru dhandoo instead of basmathi rice. I prefer this kind of rice when serving most of the local flavours such as garudhiya, rihaakurugarudhiya and masfen. The rice is cooked in coconut milk lightly flavoured with the sweet smell of the pandan.
Recipe : Banbukeyo lee Bai ( Rice cooked with Breadfruit)
250g bread fruit that’s about ¼ piece of regular sized breadfruit or half of a small one.
150 ml coconut milk ( I used packed coconut milk, if using the powdered one, use 2 tbsp )
2 cups water
1 pandan leaf knotted½ tsp salt
1 tbsp sunflower or corn oil
1 ½ cups rice
Clean and core the breadfruit , cut into small pieces about 1/2 inch.
Wash rice and soak in water for about 10 minutes. Drain.
Place the rice in a suitable cooking pan and the pandan leaf, salt and 2 cups water and coconut milk.
If using powdered coconut milk , use 2 ½ cups water and dissolve the coconut milk powder in it. Add oil and place on the stove top over a medium high heat.
Once it starts to boil, add the bread fruit, and lower the heat to a simmer. Once the water is absorbed from the top, bring the heat to the lowest and cover and cook for 5 minutes. Then switch off, keep covered another 10 minutes and then fluff it up.
Serve with garudhiya, lonumirus and lime wedges.