Sri Lankan Yellow Rice (Kaha Bath) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook), goes wonderfully with Sri Lankan Chicken curry (Kukl Mas Curry) recipe number 268510 Ingredients:
3 cups long grain rice |
4 tablespoons ghee |
2 medium onions, finely sliced |
6 cloves |
20 black peppercorns |
12 cardamom pods, bruised |
1 1/2 teaspoons ground turmeric |
3 1/2 teaspoons salt |
12 curry leaves |
1 stalk dried lemon grass |
5 cups coconut milk (approx) |
Directions:
1. Wash rice and drain thoroughly.
2. Heat ghee in a large saucepan, add onion and fry until it begins to turn golden brown.
3. Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.
4. Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.
5. Add coconut milk and bring to the boil.
6. Reduce heat, cover and cook for 20-25 mins without lifting the lid.
7. Test the rice and cook for slightly longer if needed.
8. When cooked the spices will have come to the top.
9. Remove spices and leaves used for flavouring and fluff up the rice lightly with a fork.
10. Serve hot.
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