RS Foods Recipe
Sri Lankan Yellow Rice — කහ බත්
Fragrant Sri Lankan yellow rice cooked with coconut milk, turmeric, curry leaves, pandan and warm spices — a colourful centrepiece for a family meal or celebration.
Ingredients
- 1½ cups rice - Washed well and drained
- 3 cloves garlic - crushed
- 1-inch piece fresh ginger - crushed
- 1 tbsp butter
- 4 cardamom pods - lightly crushed
- 4 cloves
- 10 black pepper corns
- ¼ tsp turmeric powder
- 1 sprig curry leaves
- 1 pandan leaf, tied or folded
- ¼ cup finely chopped onion
- 2 cups chicken or vegetable stock
- ¼ cup unsweetened coconut cream or thick coconut milk
- Salt, to taste
- Optional garnish: fried onions, roasted cashews and green peas.
Method
- Prepare the rice - Wash the rice well and drain
- Wake up the spices - Crush the ginger and garlic together, and lightly crack the cardamom pods.
- Build the flavour base - Melt the butter in your rice cooker or multicooker using the sauté setting. Add the cardamom, cloves and peppercorns, followed by the curry leaves and pandan. Stir briefly until fragrant.
- Coat the rice - Add the ginger, garlic and onion. Cook gently, stirring regularly, until the onion softens. Add the drained rice and turmeric. Stir gently so the grains are evenly coated with the aromatic mixture and golden colour
- Add the liquid. Pour in the stock and coconut cream or thick coconut milk, Season with salt and stir once to combine
- Cook the rice. Cook using the normal rice setting until the rice is tender and the liquid has been absorbed. Let it rest for a few minutes after cooking
- Finish and serve. Remove the pandan leaf and any whole spices that are easy to find. Fluff the rice gently with a fork or rice paddle. Garnish with fried onions, cashews or peas if you like.
From our kitchen
Sri Lankan Yellow Rice — කහ බත් (Kaha Bath) — is a fragrant rice dish with a beautiful golden colour and the warm aroma of coconut milk, curry leaves, pandan and whole spices.
It is a wonderful centrepiece for a Sri Lankan family meal or celebration, especially when served with a selection of curries, vegetables, sambols and cutlets.
RS Foods Tips
Choose the rice you enjoy. Samba-style rice gives the dish a distinctly Sri Lankan character, while basmati produces longer, lighter grains. Different varieties absorb liquid differently, so adjust the liquid slightly if your usual rice requires it.
Keep the aromatics gentle. The aim is to release the fragrance of the spices, curry leaves and pandan without browning or burning them.
Fluff, don’t stir. Once cooked, handle the rice gently so the grains remain intact.
What to Serve With Yellow Rice
Serve Sri Lankan Yellow Rice with your favourite chicken, fish or vegetable curry. It is also delicious with dhal, brinjal moju, green beans, sambol and Sri Lankan fish cutlets.
Build the plate with a mixture of rich, spicy, fresh and tangy dishes — that contrast is part of what makes a Sri Lankan spread so enjoyable.
From our kitchen to your table
Craving authentic Sri Lankan food?
Explore this week’s menu and enjoy freshly prepared Sri Lankan favourites from the RS Foods kitchen.