Sri Lankan Turmeric Rice is perfect to compliment any meal with all the health benefits of turmeric and all the flavor of cinnamon, cloves and cardamom.
In December, I presented a Parsee rice dish for the Cookbook Cooking Challenge. This week it’s another interesting rice dish – this time inspiration came from Sri Lanka.
This recipe was adapted from a cookbook, Rice & Curry by S.H. Fernando Jr. The author is an American of Sri Lankan decent who I saw on an episode of Anthony Bourdain’s No Reservations when they visited Sri Lanka. I found the book at the library and immediately took it out. My two experiences with Sri Lankan food at local restaurants were delightful. I love their abundant use of coconut milk in everything from curries to dals, although there isn’t any in this recipe.
Don’t forget to check out my other Sri Lankan recipes that you can have with your Kaha Bath to complete your Sri Lankan meal
Sri Lankan Recipes
- Shrimp Curry
- Boonchi Curry – Green Bean Curry
- Savboro – Sago Coconut Cookies
- Kiri Bath – Breakfast Rice Cakes
- Lunu Miris – Chile Sambol
- Pol Roti – Coconut Flatbread
- Coconut Sambol
IN THE MAKING – HOW TO MAKE SRI LANKAN TURMERIC RICE
Sri Lankan Turmeric Rice – Kaha Bath
- 2 cups Basmati rice
- 2 tablespoons ghee
- 1 onion chopped
- 1 sprig curry leaves
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon ground turmeric
- 2 inch stalk lemongrass or 1/2 teaspoon of lemongrass powder
- 1 cinnamon stick
- 2 teaspoons salt
- 2 cups chicken stock
- 1 cup water
- Heat ghee in a skillet. Add onion, curry leaves, cardamom, cinnamon and cloves. Stir fry for 2 minutes, until the onions are translucent.
- Add rice, turmeric and lemongrass powder. Stir fry for another minute.
- Add salt, stock and water. Bring to a boil.
- Reduce to a simmer, cover and cook for 15 minutes.
- Alternately, transfer to a rice cooker with salt, chicken stock and water.
- Once rice is done, fluff with a fork to distribute the spices.