Kashikeyo Baippen (Maldivian Traditional Sweet Screw Pine Rice Porridge)
1 cup basmati rice
1 cup thinly sliced screw pine, kashikeyo (make very thin slices of the red fleshy part of the screw pine, 3 screw pines thinly sliced measures to one cup)
1 cup sugar
6 pieces 1 inch pandan leaves (ramba fai)
3 litres of water
1 ½ cup thick coconut milk
1 ½ cup thin coconut milk
- Wash the rice. Pour the (three litres)of water into a pot.
- Add the washed rice, thinly sliced screw pine, pandan leaves to the water
- Boil the mixture till the rice becomes soft, mashed and thick. Keep stirring.
- Once the water has evaporated to 1/3 of its original water level, and the mixture has become thick, take it off the fire and leave to cool (traditionally this used to be kept overnight, but we may leave it for one hour)
- Add the thin coconut milk and stir the mixture well. Add sugar.
- Heat the mixture on a low flame stirring continuously.Make sure that it does not burn.
- Once it begins to boil again, now add the thick coconut milk and cook for another 5 to 10 minutes on a low flame.
- Serve in small porridge bowls. Serve hot or cold.
Note: This is a very traditional Maldivian rice porridge. It will surely connect us with the times of our grand parents, and it leaves an unforgettable tastes in our mouth that lingers on.
Thank you mamma for teaching me this dish. It connects me with my childhood. The happy occassions in which kashikeyo baippen became a part of celebrating our happiness at Sea Side.