Yellow Rice (Sri Lankan)

This makes absolutely amazing rice! It's pretty and yellow (even if you make it with brown rice the turmeric does a nice job of colouring it). It's full of delicious toasted cashews and raisins. It's infused with the aroma of wonderfully flavourful spices. And it includes a generous quantity of ghee. What's not to like?!

Yellow Rice

Slightly adapted from Sri Lankan Flavours by Channa Dassanayaka

Ingredients

• 2 c. long-grain brown rice
• 2 c. water
• 1 tsp. ground turmeric
• 3/4 tsp. coarse sea salt
• 2 whole cloves
• 3 green cardamom pods, crushed
• 6-7 fresh curry leaves
• 1 (7-8cm) cinnamon stick
• 6 black peppercorns
• 2 Tbsp. ghee
• 50g raw cashews
• 50g sultanas
• 1/2 c. chopped fresh cilantro (optional)
• 2 Tbsp. plain yogurt (optional)

Directions

1. Combine rice, water, turmeric, salt, cloves, cardamom, curry leaves, cinnamon stick, and peppercorns in the InstantPot and give it a brief stir to make sure everything is well-mixed.
2. Seal InstantPot and set to pressure cook on "high" for 18 minutes and allow for a 10-minute natural release.
3. Meanwhile, heat ghee over medium heat.
4. Add cashews and sultanas and toast until cashews are golden-brown and fragrant. Remove from heat and set aside until rice is ready.
5. Once rice is cooked (including 10-minute natural release), release any remaining pressure, remove the lid, and fluff the rice.
6. Stir in the cashews and sultanas.
7. If desired, stir in the cilantro and yogurt as well.

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Variations

Vegan Version

Ingredients

• 2 c. long-grain brown rice
• 2 c. water
• 1 tsp. ground turmeric
• 3/4 tsp. coarse sea salt
• 2 whole cloves
• 3 green cardamom pods, crushed
• 6-7 fresh curry leaves
• 1 (7-8cm) cinnamon stick
• 6 black peppercorns
• 2 vegan butter
• 50g raw cashews
• 50g sultanas
• 1/2 c. chopped fresh cilantro (optional)
• 2 Tbsp. plain coconut yogurt (optional)