BEST! Sri Lankan Ghee Rice (Dunthel Bath)

Discover How to Make Sri Lankan Ghee Rice (Dunthel Bath)! This fragrant and aromatic rice dish is a delicious twist to plain white rice and the ghee adds buttery richness and a nice flavor to the ghee rice. It pairs well with spicy curries, fried or roasted meat, and seafood, perfect for a special dinner. 

Sri Lankan Ghee Rice
(Dunthel Bath )

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

If you’re looking for a variation from just plain rice, this recipe is for you. Very simple and easy to make, on the stovetop or rice cooker, cooks in less than 30 minutes.

A must for your Sri Lankan party menu and perfect for special occasions like family gatherings as well as for a weekend meal that will surely delight your taste buds and impress your guests. It pairs well with Sri Lankan or Indian-style spicy curries and savory dishes.

Click Here for More Sri Lankan Recipes!

What is Dunthel Bath (Ghee Rice)?

Dunthel Bath (Ghee Rice) is a Sri Lankan-style festive rice dish infused with the delicious flavors of ghee, aromatic spices, and local herbs. It is typically served with cashews, raisins, and caramelized onions for special occasions and is also a part of the special rice and curry dish known as Lamprais.

In Sinhalese,
Dunthel = Ghee
Bath = Cooked Rice
Dunthel Bath = Ghee Rice

Ghee rice is also a popular rice dish in South Indian regions such as Karnataka, Kerala, and Tamilnadu and is called by many different names.

Ingredients

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.

For Ghee Rice

Rice – Basmati or Suduru Samba (Jeera Samba)
Ghee – If you cannot find it, sub with butter.
Onion or shallots – Finely chopped or sliced
Garlic and ginger – Finely minced or paste
Whole Spices – Cinnamon, Cardamoms, Cloves, Peppercorns
Herbs – Lemon grass, Curry leaves, Pandan leaf, fresh or frozen, skip if not available
Salt – To taste
Stock – Meat (chicken or beef) or vegetable stock. Sub with water.

To Garnish

Cashew nuts – Add a crunchiness
Raisins – For a touch of sweetness
Fried onions – Homemade or store-bought

Can you make it vegan/vegetarian?

Yes. Replace ghee with vegan butter, coconut, avocado, or olive oil for a vegan version, and use vegetable stock instead of meat stock or even just water is good enough.

What kind of rice to use?

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

If you cannot 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

What is Ghee?

Ghee is a type of clarified butter and is typically made from cow’s milk.

Clarified butter is just butter with the milk solids and water removed. Ghee takes the clarification process one step further until the milk solids start caramelizing. This extra step produces a more aromatic, nutty flavor.

While clarified butter is more often used in Western cuisine, ghee is popular in Indian and South Asian cuisines. It is used for making both sweet and savory dishes, particularly great for high-heat sautéing, stir-frying, and frying.

How Do You Make Dunthel Bath?

This recipe is very easy to make, however, it does require several exotic ingredients to make it the authentic way.

The rich buttery flavor comes from ghee, and 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 stock adds a savory flavor and richness to the rice.

First, you wash, soak, and drain the rice and then saute it with spices, herbs, onion, ginger, and garlic to make 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 the stock on the stovetop or in a rice cooker.

How to Prep Ahead

You can cook ghee rice up to 3 days ahead of time and keep it in the fridge. Make sure to cool it completely before storing it in an airtight container. When ready to serve, decorate it with tempered nuts, raisins, and fried onions.

The Steps to Make ‘Dunthel Bath’

You can make the perfect Dunthel Bath (Ghee Rice) with Basmati Rice in easy 6 steps. If you use different types of rice, please follow the instructions on the package.

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 relatively clear. Alternatively, put your rice in a colander or sieve and 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 and fill it with clean water, 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 ghee. 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 stock or 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 Ghee Rice in a Rice Cooker

My Japanese rice cooker is one of my favorite kitchen gadgets and 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, and 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 ghee rice is ready to serve!

How to Cook Ghee Rice on the Stovetop

You can cook the rice in the same frying pan you use to saute the rice if use a frying pan with high sides or else use a pot if you like it that way. Make sure the frying pan/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 liquid. 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 and let the pot sit with the lid on for an additional 5 to 10 minutes. This allows the grains to absorb all of the remaining moisture in the pot and 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 ghee rice is ready to serve!

Useful Tips

Preparation

1. Make sure to rinse the rice 2-3 times to remove dirt and any contaminants that may be present. 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.

Cooking

1. When saute, do not let the onions caramelize, we want them to blend in the rice to make it flavorful.
2. 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.
3. The cooking time also will vary depending on the rice you use, so adjust as needed.
4. Don’t lift the lid to check on the rice as it may let steam escape resulting in improperly cooked rice.

After cooked

1. Once cooked, let the rice rest for about 10 minutes as it helps the steam to redistribute, and all of the rice is evenly cooked.
2. Fluff the rice with a fork once it is cooked to prevent the rice from sticking to each other.
3. If not serving immediately, remove the rice from the pot or rice cooker to prevent the rice from drying out, and store the cooked rice in an air-tight container until ready to serve.

Serving Suggestions

You can serve ghee rice just plain, without any of the garnishes, or serve it with the garnishes of your choice. Tempered cashew nuts, raisins, and fried onions are commonly used. Ghee rice pairs well with just about anything – roasted or fried vegetables, seafood, chicken, curries, salads, pickles, and more.

Make Lamprais!

More side dishes to serve with

Here are a few of my favorites that I like to serve ghee rice with…

Click Here for More Sri Lankan Recipes!

Storage Suggestion

You can store cooked rice in an airtight container in the fridge for about 3 to 4 days. For longer storage, you can freeze it by putting it in a zip lock bag or air-tight freezer-safe container, preferably in portions, for about 3 months. Let it come to room temperature before reheating.

Reheat on the stovetop or in a microwave oven. The rice dries out in storage, so add a splash of water and mix well to help the rice heat through.

More rice recipes to try

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

Click Here for More Sri Lankan Recipes!

Sri Lankan Ghee Rice (Dunthel Bath) Step-by-Step Recipe

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

INGREDIENTS 

For Ghee Rice
250 g Basmati rice
2 tbsp ghee
1 medium onion, finely sliced
1/2 tbsp ginger, paste
1 tbsp garlic, paste
3 cardamoms
4 cloves
2-inch piece cinnamon
8 peppercorns
2-inch piece of lemon grass
6 curry leaves
2-inch piece of pandan leaf
400 ml chicken or vegetable stock

Garnish (Optional)
2 tbsp raisins, sauteed in ghee
10 cashew nuts (whole or halved), sauteed in ghee
2 tbsp fried onions, homemade or store-bought

Note: Please read the post to find out about rice varieties and how to cook the rice on the stovetop in detail.

INSTRUCTIONS 

Wash the rice thoroughly rubbing them with your fingers and soak in enough water for about 30 minutes. Drain the rice and set aside.

Place a frying pan over medium heat and add the ghee. Once the ghee is hot, add cashews and raisins to the pan. Fry till the cashews turn golden brown and the raisins start to plump up. Use a slotted spoon and transfer them to a plate.

Next, add the onions and saute until transparent. Add other ingredients (ginger, garlic, cinnamon stick, cloves, cardamom, peppercorns, curry leaves, pandan leaves, stalk of lemongrass) except rice and salt. Saute, stirring occasionally, for about 2 minutes until fragrant.

Add the washed and drained rice and saute, stirring constantly, for 2-3 minutes until each grain coats with the fragrant mixture. Season with salt.

Put the rice into a rice cooker. Pour in the stock. Stir a few times then start cooking.

When the rice is cooked, a nice smell comes. Once cooked, let the rice rest for about 10 minutes. Remove the whole spices, pandan leaf, and lemongrass.

Fluff the rice gently with two forks. Transfer the rice into an air-tight container to prevent it from drying out until you are ready to serve.

To serve, spoon the rice out onto a serving platter. Sprinkle the top of the rice with the fried onions, sauteed raisins, and cashew nuts.

Serve hot with the curries of your choice.

Thank you for being here, I appreciate it!
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

Hungry For More?
Please enter your email address to subscribe to this blog
and receive notifications of new posts by email
(Your email address will not be published)

Chicken Dishes to Serve Ghee Rice With