Name: Yellow rice
Total time: 35 min
Yield: Serves 2-3 as a side
Cuisine: Sri lankan
Ingredients: 200g basmati rice; 1 tbsp ghee or butter; 1 stick cinnamon; 2 green cardamom pods; 3 cloves; 7½cm piece pandan leaf or 3 dried pandan leaves; ¼ tsp ground turmeric; crispy fried shallots, fried curry leaves, sultanas or roasted cashews to garnish

A bowl of fragrant yellow rice with a dark slate background

200g basmati rice
1 tbsp ghee or butter
1 stick cinnamon
2 green cardamom pods
3 cloves
7½cm piece pandan leaf
or 3 dried pandan leaves
¼ tsp ground turmeric
crispy fried shallots, fried curry leaves, sultanas or roasted cashews
to garnish

Method

step 1
Wash the rice under cold running water until the water runs almost clear. Tip into a medium pan, cover with fresh water and soak for at least 30 minutes or up to 1 hour. Drain well.
step 2
Heat a heavy-based pan over medium heat. Add the ghee or butter, followed by the cinnamon, cardamom and cloves. Cook for 30 seconds until fragrant. Add the rice, pandan leaf, turmeric and 1/2 tsp of salt. Stir gently, being careful not to break the rice grains.
step 3
Add 350ml of cold water and turn up the heat. Bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes or until the water reaches the level of the rice. Cover, reduce the heat to the lowest setting and cook for 15 minutes without removing the lid.
step 4
Turn off the heat and leave the pot covered for 10 minutes. Uncover and fluff the rice gently with a fork. Garnish with fried shallots or curry leaves, sultanas or roasted cashews, and serve.