This is a traditional Sri Lankan breakfast porridge made using leftover rice from the previous day.
1 cup cooked rice (preferably white rice) 1.5 cups water 2 cups coconut milk 1/4 red onion thinly grated 2 tablespoon lime juice 1 teaspoon grated Maldive fish 2-3 dries red chillies roasted and broken in to pieces
Add the water to the rice and soak it overnight (If you want a cool porridge you can keep the rice in the fridge). In the morning mix the other ingredients with the rice and add salt to taste. Green chillies can be used instead of dry red chillies. You can adjust the ingredients and thickness of the coconut milk used according to your preference.
This recipe was handed over by my mom. According to the Wikipedia it has a low glycaemic index, anti inflammatory effects and a pro biotic effect. http://en.wikipedia.org/wiki/Diyabath
