Name: Kola Kanda – watercress, coconut and rice herbal porridge
Yield: Serves 1
Ingredients: water, for cooking rice; pinch of asafoetida or 1 garlic clove, crushed (optional); 50 g (scant ¼ cup) red rice or brown basmati rice, soaked overnight, or white basmati rice; 50 g (1 cup) watercress, or other green leaves, such as mustard leaves; 50 ml (scant ¼ cup) full-fat coconut or almond milk, shaken well; sea salt and freshly ground black pepper, to taste; piece of jaggery, to taste

Preparation info

Serves
1

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Move over green smoothies and smashed avocado – this is the new green brekkie! I first discovered this creamy rice and herb soup at Cape Welligama – a beautiful resort in Sri Lanka where the chefs were proud to make me a traditional breakfast. A steaming bowl of comfort might not be the first breakfast you consider in a hot country, but it totally hit the spot after a morning’s surfing, and even my beloved breakfast papaya made room for this dish.

The name comes from chief ingredien

Ingredients

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Ingredients

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