BEST! Kaha Bath (Sri Lankan Yellow Rice)

Discover How to Make Kaha Bath (Sri Lankan Yellow Rice or Turmeric Rice)! This Sri Lankan-style Yellow Rice, locally known as Kaha Bath, is a festive rice dish mostly served on special occasions. The vibrant yellow color comes from turmeric. It is a natural food coloring. Turmeric is an amazing spice to include in your diet as it has both antioxidant and anti-inflammatory properties.

Kaha Bath (Sri Lankan Yellow Rice)

Today I am sharing a delicious Sri Lankan-style Yellow Rice recipe locally known as ‘Kaha Bath’. Here you’ll find an easy-to-follow recipe with step-by-step instructions, helpful info plus tips. I hope you will try the recipe and enjoy ‘Kaha Bath’ as much as I do!!

This fragrant rice recipe is quick and easy to make just takes around 30 minutes. It is an aromatic rice dish. It’s a delicious twist to plain white rice. It goes well with Sri Lankan or Indian-style spicy curries, fried or roasted plates of seafood, and meat dishes. It’s perfect for a special dinner. 

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What is Kaha Bath (or Yellow Rice)?

Kaha Bath (or Yellow Rice) is a Sri Lankan-style festive rice dish. It is infused with the delicious flavors of coconut milk, aromatic spices, and local herbs. Any special occasion meal is not finished without it on the menu.

As the name implies, yellow rice is a yellow-colored rice dish. It is made by cooking white rice with turmeric, a natural food coloring. The turmeric, the key ingredient, gives the rice its vibrant yellow color. It also adds a wonderfully subtle earthy flavor.

In Sinhalese,
Kaha = Turmeric or Yellow
Bath = Cooked Rice
Kaha Bath = Turmeric Rice or Yellow Rice

Ingredients You’ll Need

Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check the printable recipe card at the bottom of the post.

Rice – Basmati, Jasmin or Samba
Fat – I like to use a mix of butter and coconut oil. Sub with ghee, rice, avocado, or olive oil
Onion or shallots – Finely chopped or sliced
Garlic and ginger – Finely minced or paste
Whole Spices – Cinnamon, Cardamoms, Cloves, Peppercorns
Turmeric powder – For coloring
Herbs – Lemon grass, Curry leaves, Pandan leaf, Fresh or frozen, skip if not available
Salt – To taste
Coconut milk – Fresh or canned, thin or thick coconut milk
Water – If you use thick coconut milk dilute it with water. Sub with meat or vegetable stock.
To Garnish – Raisins, cashew nuts, boiled green peas, boiled eggs, chopped paprika, and carrots, and small tomatoes

Can you make it vegan/vegetarian?

Yes. Replace butter with vegan butter, coconut, avocado, or olive oil for a vegan version. Use just water or vegetable stock.

What kind of rice to use?

In this recipe, I used Basmati rice. It is a type of long-grain rice. It is easier to find in Asian grocery stores in Japan. But, in Sri Lanka, some varieties of non-sticky short-grain rice are commonly used. These include Keeri Samba, Suduru Samba, and Muthu Samba.

If you can’t find both types of rice, you can experiment with other non-sticky white rice available. You need to adjust the amount of liquid depending on the rice you use and the cooking method. Read the directions on the rice package for the water-to-rice ratio.

Basmati Rice

Suduru Samba (Seeraga Samba) Rice

Superfood Turmeric

It is mostly used in savory dishes. It is also used in some sweet dishes as a natural food coloring for its rich, yellow color. But, don’t add too much turmeric to your food as it can make the food taste bitter and unappetizing.

Garnishes used in this recipe

How Do You Make Kaha Bath?

This recipe is very easy to make, but it does need several exotic ingredients to make it the authentic way. The yellow color comes from turmeric powder. The fragrance comes from aromatic spices (cinnamon, cardamom, and cloves) and herbs (curry leaves, pandan leaves, and lemongrass). Onion, ginger, and garlic make it more flavorful adding a savory flavor. The coconut milk adds a milky flavor and creaminess to the rice.

First, you wash, soak, and drain the rice. Then, you saute it with spices, herbs, onion, ginger, and garlic. This makes a rich, fragrant rice mixture. Sauteing helps to coat each rice grain with the aromatic mixture making the rice dish very flavorful. Next, you cook the rice with coconut milk and water (or stock) on the stovetop or in a rice cooker.

The Steps to Make ‘Kaha Bath’

You can make the perfect yellow rice in easy 6 steps.

1. Rinse

To rinse, place the rice in a large bowl. Add just enough water to cover the rice. Swirl the rice around with your fingers while gently rubbing the rice. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water looks clear. Alternatively, put your rice in a colander or sieve. Rinse it under cold water until the water running out of the sieve is nearly clear.

2. Soak

Place the rice in a large bowl. Fill it with clean water. The water should be at least about 2 inches above the rice. Leave to soak for 30 minutes.

3. Drain

After 30 minutes, drain the rice well using a colander and set aside until ready to use.

4. Saute

In a large skillet over medium heat add the oil and butter. Saute the onions until the onions are translucent. Next, add all other ingredients except rice and salt and saute for about two minutes. Add the drained rice and saute for another minute or two. Season with salt.

5. Cook

Add the coconut milk and water and then cook the rice on the stovetop or in a rice cooker. (Keep scrolling for more details)

6. Fluff the rice

Once the rice is cooked, break up the grains with a fork. This releases extra steam trapped in the rice and gives it a fluffy texture. After it’s fluffed, your delicious yellow rice is ready to serve!

How to Cook Yellow Rice
in a Rice Cooker

My Japanese rice cooker is one of my favorite kitchen gadgets. I think the rice cooker is the easiest and most effective way to cook rice.

Here are the steps

1. First, saute the soaked rice with other ingredients in a pan separately.
2. Put the sauteed rice in a rice cooker. Add the liquid as required. Close the lid of the cooker. Plug the cooker in. Press the switch to turn it on. The switch will click when the rice is done.
3. Allow the rice to rest for about 5 to 10 minutes in the cooker.
4. Open the lid and fluff the rice with a fork. This releases extra steam trapped in the rice and gives it a fluffy texture.
5. Remove and store in an air-tight container to prevent the rice from drying.

After it’s fluffed, your yellow rice is ready to serve!

How to Cook Yellow Rice
on the Stovetop

You can cook the rice in the same frying pan you use to sauté the rice. Just make sure you use a frying pan with high sides. Otherwise, use a pot if you like it that way. Make sure the pot has a lid that fits tightly to prevent too much steam from escaping the pot. Keep an eye on your rice during the cooking process.

Here are the steps

1. Place the sauteed rice in a pot and add the coconut milk and water. Stir the rice gently with a wooden spoon.
2. Put the pot over medium-high heat. Leave it uncovered and bring the liquid to a boil. If it’s boiling too aggressively or water starts sloshing over the sides of the pot, turn the heat down slightly.
3. Turn down the heat, cover the pot, and let the rice simmer until it’s done for about 10 minutes. Resist the urge to lift the lid and stir or check on the rice. You want to keep the pot fully sealed the entire time.
4. Once cooked, turn off the heat. Let the pot sit with the lid on for an extra 5 to 10 minutes. This allows the grains to absorb all of the remaining moisture in the pot. It results in more evenly cooked, fluffy rice.
5. Open the lid and fluff the rice with a fork. This releases extra steam trapped in the rice and gives it a fluffy texture.
6. Remove and store in an air-tight container to prevent the rice from drying.

After it’s fluffed, your yellow rice is ready to serve!

Useful Tips

1. Make sure to rinse the rice 2-3 times to remove dirt and any contaminants that exist. Rinsing removes the extra starches on the rice, making it less sticky when cooked.
2. If using Basmati rice, soak the rice for 30 minutes for best results. Rice absorbs water when it soaks, which shortens the cooking time by speeding up the cooking time. Soaking also helps to make light and fluffy cooked rice.
3. Drain well using a colander to remove the excess water before frying the rice.
4. When saute, do not let the onions caramelize, we want them to blend in the rice to make it flavorful.
5. Add the liquid to cook the rice as needed. How much liquid you add depends on what kind of rice you use and how moist you prefer it. The best white rice-to-water ratio is 1 part rice to 1.5 parts water.
6. The cooking time also will vary depending on the rice you use
7. Replace butter (or Ghee) with coconut, avocado, or olive oil for a vegan version.
8. Use vegetable or chicken broth instead of water to make flavorful yellow rice.
9. Fluff the rice with a fork once it is cooked to prevent the rice from sticking to each other.
10. Don’t lift the lid to check on the rice. The cooking process depends on the development of steam inside the pot. Letting steam escape by opening the lid results in improperly cooked rice.
11. If not serving right away, store the cooked rice in an air-tight container to prevent it from drying out.

Serving Suggestions

You can serve yellow rice just plain, without any of the garnishes. For a colorful plate, top the yellow rice with the garnishes of your choice. Cashew nuts, raisins, green peas, and boiled eggs are commonly used. It pairs well with just about anything – roasted or fried vegetables, seafood, chicken, curries, salads, pickles, and more.

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Make Lamprais!

Side dishes to serve with

Here are just a few side dishes I like to serve this yellow rice with…

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Storage Suggestions

You can store cooked rice in an airtight container in the fridge for about 3 to 4 days. Reheat on the stovetop or in a microwave oven. The rice dries out in storage. Add a splash of water and mix well to help the rice heat through.

For longer storage, you can freeze it by putting it in a zip lock bag. Alternatively, use an air-tight freezer-safe container. Preferably, store it in portions. This way, you can freeze it for about 3 months. Let it come to room temperature before reheating.

More rice recipes to try

Looking for more ways to cook rice? Check out the recipes below.

Click Here for More Sri Lankan Recipes!

Kaha Bath (Sri Lankan Yellow Rice)
Step-by-Step Recipe

(Check out the printable recipe card at the end of the post)

Prep Time 10 minutes
Cook Time 20 minutes
Serves 3-4

Ingredients

For Yellow Rice
250 g Basmati rice
2 tbsp butter or ghee
1 tbsp coconut oil
1/2 large onion, finely sliced
3 cardamoms
4 cloves
2-inch piece cinnamon
8 peppercorns
1/2 to 1 tsp turmeric powder
6 curry leaves
2-inch piece of lemon grass, stalk
2-inch piece of pandan leaf
1 tsp salt
300 ml thick coconut milk
100 ml warm water

Garnish (Optional)
2 tbsp raisins
10 cashew nuts (whole or halved)
2 tbsp green peas, boiled
1 or 2 hard-boiled eggs, cut into slices
2 tbsp fried onions
1 tbsp carrots, finely chopped
1 tbsp red paprika, finely chopped

Notes: Use chicken or vegetable stock instead of water, if desired. If you use thin coconut milk, add 400ml of thin coconut milk without water.

Instructions

I used Basmati rice. Wash and drain the rice. Make sure to remove the water as much as possible. Set it aside.

Gather the ingredients.

Heat oil and butter in a large saucepan. Add the onion and saute until transparent, do not let the onions caramelize. Add other ingredients (garlic, ginger cloves, cardamom, cinnamon, curry leaves, pandan, lemongrass) except rice and salt. Saute, stirring occasionally, for 2 minutes to release and combine all the flavors.

Add the washed and drained rice. Saute, stirring constantly, for 2-3 minutes. Make sure each rice grain is covered with the aromatic mixture. Season with salt.

Put the fried rice into a rice cooker. Pour in the water and coconut milk. Stir a few times then start cooking.

When the rice is cooked, a nice smell comes.

Stir gently with a fork and remove the whole spices and herbs from the rice. Transfer the rice into an air-tight container to prevent it from drying out until you are ready to serve.

Cooking rice on the stove gives just as great results (Read the post for detailed steps). You can cook the rice in the same frying pan you use to sauté the rice. Make sure the frying pan has high sides. Otherwise, use a pot if you prefer. Make sure the frying pan or pot has a lid that fits tightly. This helps to prevent too much steam from escaping the pot.

Sprinkle the top of the rice with the fried raisins, fried onions, cashew nuts, and boiled green peas. Arrange the sliced eggs on top of the rice.

You can also serve it just plain with side dishes.

THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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Side Dishes to Serve Yellow Rice With

Click Here for More Sri Lankan Recipes!