Sri Lankan Yellow Rice Recipe

Sri Lankan Yellow Rice Recipes

Ingredients :

375g (12 oz) basmati rice

3 tbsp ghee or vegetable oil

1 large onion, thinly sliced

2 garlic cloves, finely chopped

6 cloves

6 cardamom pods, bruised

7 cm (3 inch) piece of cinnamon stick, bruised

1/2 tsp black peppercorns

10 curry leaves (optional)

10 cm (4 inch) piece of lemon grass stalk, halved lengthways

1 tsp turmeric

1 tsp salt

600ml (1 pint) thin coconut milk

300ml (1/2 pint) vegetable stock

50g (2 oz) sultanas

25g (1 oz) toasted flaked almonds

Method :

Wash the rice in several changes of cold water, drain well and set aside.

Heat the ghee or oil in a large heavy-based saucepan. Add the onion and garlic, and fry over a medium heat, stir-ring occasionally, for 5 minutes or until they are golden.

Add all the spices to the pan, stir to mix and cook for a further 1 minute. Stir in the rice and salt, and mix so the rice grains are coated in the spicy oil. Cook for 2 minutes.

Stir in the coconut milk and stock, bring to the boil, then cover the pan and simmer the rice very gently for 20-25 minutes. (Do not remove the lid during this time).

Lift the lid of the pan and check the rice. It should be cooked and all the liquid should have been absorbed. The spices should have risen to the surface, so carefully remove and discard them. Fluff up the grains of rice with a fork and gently stir in the sultanas.

Transfer the rice to a warm serving dish and scatter over the flaked almonds. Serve immediately.

Serves 6

It is the turmeric that gives this dish its distinctive color. However, it also adds a peppery flavor to dishes.

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