Samba rice is a tiny short-grain rice grown in Sri Lanka; it has a distinct taste and slightly pungent aroma. Although it’s said to be an acquired taste, preferred mainly by locals, I really enjoyed it. It is quite a starchy rice, so you need to wash it a little longer than other types, but don’t worry if the water doesn’t go completely clear. Infusing the rice with spices and a little ghee dissipates its pungent aroma and adds a subtle flavour that complements the rich flavours of any curry.
Put the samba rice in a sieve and wash well under running water until the water is fairly clear. Place the rice and the remaining ingredients in a saucepan and bring to the boil. Boil for 1 minute, then cover, reduce the heat to low and simmer for 30 minutes, or until the rice is soft and all the water has been absorbed.
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