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Diyabath is a traditional Sri Lankan indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle. It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili. With a low glycaemic index and an anti-inflammatory effect, it also provides а probiotic effect similar to that of curd. It gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers. This dish is called "Palan Kanji" (Old Porridge) in southern India. It is prepared a little differently from in Sri Lanka. Most Indian people do not add coconut milk since coconut is bit expensive in India. Mostly they burn a piece of dried fish using fire (from a firewood stove) to have this rice. ==See also== *Dal bhat *Okroshka *Cuisine of Sri Lanka 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Diyabath」の詳細全文を読む スポンサード リンク
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