Sri Lankan Yellow rice is a very popular rice dish. Its mainly served for special occasions.  The colour and aroma of this dish is unique to Sri Lanka. The coconut milk used in this gives this a very rich and creamier taste.  The rice normally served with special curries and pickles.

You need to keep several things in mind when you do this dish. Do not cook the rice until it loose the shape. So always add less water to keep in looking nice on the plate. There are special Sri Lankan rice for this dish but if you are overseas you can use Basmati, or Ponni rice for this dish too.

 

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I am using 750g Rice. Its good to use Sri Lankan Small grain rice or Basmati .

 

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For the spices I have about 10 cardamons lightly crushed, several cloves and pepper seeds, Several inches cinnamon. Normally we use a muslin cloth to tie al the spices and put in to the rice. I now use a tea strainer. you are free to use in any way..

 

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Add about 50g Butter in to a pot.

 

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Add curry leaves and pandan leaves in to it.

 

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Then add finely chopped one onion with few cloves of garlic. Fry until it releases the aroma & the onions are translucent.

 

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Add the rice in to it. Stir fry well. I stir fry about 4 minutes.

 

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After it looks like this . All the rice puff a bit with frying.

 

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Then add the spices in a cloth or easy one like I use. 😀

 

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For every cup of rice add 1 1/2 cups water.

 

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Cover the pot. Bring to boil and cook on a low heat. Some times I use my rice cooker.

 

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You can add a bit of turmeric or saffron to the rice at any stage before. I used about 1/2 tsp saffron. Use turmeric if you do not have saffron.

 

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Stir well.

 

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I used 1 can coconut cream. For this amount of rice you need to add about 500ml thick coconut milk unless you use the cream.

 

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After adding coconut milk stir well. Cook on simmer .

 

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When dry use a chop stick or a handle of a wooden spoon to stir well. Make sure to get the rice to a grainy consistency.

 

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Take all the spices and herbs out.

 

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Serve hot with any curry. As a garnish you can add fried casew or onion flakes or fried curry leaves too.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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