Sri Lankan Yellow Rice (Kaha Bath)
Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook)
SERVES 6 -8
- 3 cups long grain rice
- 4 tablespoons oil
- 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)
Wash rice and drain thoroughly.
Heat oil in a large saucepan, add onion and fry until it begins to turn golden brown.
Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.
Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.
Add coconut milk and bring to the boil.
Reduce heat, cover and cook for 20-25 mins without lifting the lid.
Test the rice and cook for slightly longer if needed.
When cooked the spices will have come to the top.
Remove spices and leaves used for flavouring and fluff up the rice lightly with a fork.