New Yellow Rice

Ingredients (serves 5–6)

• 3 cups Keeri Samba rice
• 2 cups thick coconut milk
• 2 cups water
• 1 large onion, thinly sliced
• 2–3 green chilies, slit lengthwise
• 2 pandan leaves (rampe)
• 2 sprigs curry leaves
• 1 piece lemongrass, bruised
• 1 piece cinnamon
• 4–5 cardamom pods
• 4 cloves
• 10–12 black peppercorns
• 1 teaspoon turmeric powder
• 2 tablespoons ghee or butter
• Salt, to taste

For garnishing

• Fried cashews
• Fried raisins
• Fried onions
• Fried curry leaves

Method

1. Wash the rice well and leave it to soak for about 15 minutes. Drain thoroughly.
2. Heat the ghee in a pot and fry the onion until golden brown.
3. Add the pandan leaves, curry leaves, lemongrass, cinnamon, cardamom, cloves, peppercorns, and green chilies. Sauté until fragrant.
4. Add the turmeric powder and stir quickly.
5. Add the rice and gently stir-fry for 2–3 minutes.
6. Add the coconut milk, water, and salt, then mix well.
7. Bring to a boil over high heat. Then reduce the heat, cover, and cook for 18–20 minutes.
8. Once the rice is cooked, turn off the heat and leave it covered for another 10 minutes.
9. Gently fluff the rice with a fork. Garnish with fried cashews, raisins, onions, and curry leaves, then serve.

Tips for delicious Sri Lankan yellow rice

• Don’t use too much turmeric, as it can make the rice taste bitter.
• Using thick coconut milk gives the rice a richer aroma and flavor.
• For fragrant, soft, traditional Sri Lankan yellow rice, it’s important to balance the turmeric, coconut milk, and aromatic spices.