Sri Lankan Yellow Rice Kaha Bath
Elevate your mealtime with Sri Lankan Yellow Rice, or Kaha Bath, a vibrant and aromatic dish that’s as flavorful as it is visually stunning. This golden-hued rice gets its color and earthy undertones from turmeric, while layers of rich flavor are infused through coconut milk, cloves, cinnamon, and cardamom. Fragrant pandan and bay leaves enhance its exotic appeal, making every bite a sensory delight. Perfectly complemented by caramelized onions and cooked in butter or ghee for luxurious depth, this recipe is a staple in Sri Lankan cuisine, often served alongside curries, sambols, or fried delicacies. Quick to prepare in just 35 minutes, this fragrant yellow rice is a show-stopping centerpiece for your next dinner spread!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2.5 cups Water
- 1 cup Coconut milk
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 4 Cardamom pods
- 4 Cloves
- 1 3-inch piece Cinnamon stick
- 1 leaf Pandan leaf (optional)
- 1 Bay leaf
- 2 tablespoons Butter or ghee
- 1 medium Onion (sliced)
- 2 cloves Garlic (minced)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a medium-sized pot or rice cooker, heat the butter or ghee over medium heat.
Add the sliced onion and sauté until golden and fragrant, about 5 minutes.
Stir in the minced garlic, cardamom pods, cloves, cinnamon stick, pandan leaf (if using), and bay leaf. Cook for 1–2 minutes until aromatic.
Add the rinsed and drained rice to the pot and stir to coat the rice with the spices and butter.
Stir in the turmeric powder, ensuring the rice is evenly colored.
Pour in the water and coconut milk, and add the salt. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Cook the rice for 15–18 minutes, or until all the liquid is absorbed and the rice is tender. Avoid opening the lid during cooking.
Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork before serving. Discard the cinnamon stick, cardamom pods, and bay leaf.
Serve warm as part of a Sri Lankan feast, alongside curries, sambols, or fried accompaniments.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 21.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
