Yellow rice is a traditional Sri Lankan rice recipe. Here’s a step-by-step guide on how to make traditional yellow rice for any occasion.
Ingredients (12)
400g (2 cups) basmati rice
250ml (1 cup) coconut milk
5 garlic cloves, crushed
1 tsp salt
1 1/2 tsp chicken or vegetable stock powder
1/2 tsp ground turmeric
1 sprig curry leaves, leaves picked
1 cinnamon quill
1/2 tsp ground nutmeg
4-5 cardamom pods
75g butter or ghee
Fried shallots, coriander leaves, to serve
Step 1
Wash the 400g (2 cups) basmati rice at least 3 times or until the water runs clear. Place in a rice cooker with 500ml (2 cups) water and 250ml (1 cup) coconut milk|5 garlic cloves, crushed|1 tsp salt|1 1/2 tsp chicken or vegetable stock powder|1/2 tsp ground turmeric|1 sprig curry leaves, leaves picked|1 cinnamon quill|1/2 tsp ground nutmeg|4-5 cardamom pods|75g butter or ghee, and stir to combine. Cook until rice is just tender and liquid is absorbed.
Step 2
When the rice is almost done, gently but quickly break up the rice with a fork or chopsticks, then cover and stand for another 15 minutes or so – this will make sure your rice is steamed evenly, fluffy and clump free. Top with Fried shallots, coriander leaves, to serve and coriander, and serve with your favourite curries!