If you’re using Basmati rice, reduce the water to 3½ cups. After simmering, if the grains still look or feel slightly undercooked when pressed, sprinkle a little water and let it cook for another 5 minutes.
Sri Lankan Yellow Rice - Turmeric Rice
Fragrant, golden, and cooked in coconut milk, this Sri Lankan yellow rice is perfect for weekends or celebrations. Made with samba rice (or basmati), turmeric, and whole spices, it’s comforting and crowd-pleasing every time.
Ingredients
- 2 cups rice preferably Samba rice
- 2 tbsp butter
- ½ red onion small
- 2 cloves garlic
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 pandan leaf
- 1½ turmeric
- 1 chicken stock cube
- 2 tsp salt
- ¼ cup coconut milk canned
- 4 cups water
Instructions
- Rinse the rice thoroughly until the water runs clear. Drain and set aside.
- In a large pan, melt the butter and add chopped onions, minced garlic, pandan leaf, curry leaves, cinnamon, cardamom, and cloves. Sauté until fragrant and the onions turn soft.
- Add the rinsed rice and gently stir to coat with the spices and butter.
- Sprinkle in turmeric, salt, and the crumbled stock cube.
- Pour in coconut milk and water, stir, and bring everything to a boil.
- Reduce the heat to medium, cover the pot, and let it cook until most of the liquid has evaporated.
- Once the liquid is absorbed, lower the heat and simmer for another 10 minutes until the rice is fully cooked.
- Fluff with a fork before serving.
Notes
Nutrition
Calories: 289 kcal | Total Carbs: 52 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 4 g | Sodium: 194 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 119 IU | Vitamin C: 1 mg | Calcium: 35 mg | Iron: 1 mg | Net Carbs: 50 g
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