A bowl of fragrant yellow rice with a dark slate background

Yellow rice

  • serves 2-3 as a side
  • Easy

This fragrant spiced rice from Hoppers restaurant is a little more celebratory than standard white rice and is elevated by using great-quality basmati


Serve this yellow rice recipe as part of a menu along with Hoppers’ Sri Lankan crab curry and samphire and sea beet sambol.



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


  • 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.

Discover more delicious sides with our fried rice recipes

Traditional Nasi Goreng Recipe

Nutritional Information

  • Kcals 274
  • Fat 6.3g
  • Saturates 3.2g
  • Carbs 47.9g
  • Sugars 0.1g
  • Fibre 1.2g
  • Protein 5.7g
  • Salt 0.8g