This fried rice has a rich fragrance and a light exotic flavour. The turmeric adds a lovely yellowish colour and together with the Ceylon Cinnamon deliver singular health benefits and are high in anti-oxidants.
The Ceylon cinnamon creates an aroma which is subtle and sophisticated.
Servings: 4 ---------- Preparation time: 15/20 minutes ---------- Cooking time: 30 minutes.
Rice - 2 cups (1 cup around 125 gr).
3 cups of water
2 three inch Ceylon Cinnamon sticks
100 gr cashew nuts
50 gr raisins
50 gr green pees
200/250 gr of samll shrimps
2 onions (diced)
50 gr of butter
1/4 cup of vegetable or olive oil
1 tsp turmeric
1 piece of lemon grass
Add the butter to a sucepan and heat for1 minute at low heat. Add the rice, 3/4 cups of water, salt, 1 Ceylon Cinnamon stick and 1tsp turmeric and bring to boil.
Turn the heat to low, cover and leave for 15/20 minutes stirring form time to time. Break up the rice when ready and fluff it.
It is a bit tricky to get the right consistency; the rice should be dry and not soggy.
When the rice is cooking:
Add oil to a large pan and fry the shrimps until brown/cripsy and remove them.
Add the onions, cahews, raisins, green peas, cloves the second cinnamon stick and the lemon grass and fry with 2 tablespoons of oil for about 5 minutes or until the onions are a brown colour.
Add the rice and shrimps and mix well and heat for about 3/5 minutes turning frequently. Break up the rice and mix well.
The flavour is enhanced if the rice is kept for about 6 hours then reheated prior to serving.
Ceylon Cinnamon - or Cinnamomum verum, comes from a small tree native to Sri Lanka. Ceylon Cinnamon is lighter in color than the Cassia Cinnamon, which typically comes from Indonesia, China and other countries. It is not spicy and milder in flavour!