Kulhibaipen ( Fiery Hot Rice Porride)

Ok, this is not for the faint hearted or for the sensitive stomach because this is like " call the fire station "  kind of recipe, especially if you happen to taste my mums, 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 would 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 its one ingredient that  really brings out the flavour of  this recipe.

Now this is my mum's recipe, and since its 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, 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 ingrediant , 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 a 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 tumeric 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 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  the 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 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 dont forget the tissues and  have a glass of milk afterwards or yogurt.

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