Judy Graham's Recipe for Coconut Yellow Rice

The cornerstone of Anglo-Indian cuisine is coconut yellow rice. It is the canvas on which the bold and bright flavours of ball curry and devil’s chutney are best experienced, and is the final piece of the puzzle that completes the Holy Trinity of Sunday lunch. More on Anglo-Indian cuisine and culture here.

Recipe for Coconut Yellow Rice

Ingredients
1 kg rice
1 onion, chopped
1/2 cup oil
1 tsp ghee
2 cardamom
3 pieces of cinnamon bark
3 cloves
1 cup of rice
1 cup of water
1 cup of coconut milk
Turmeric powder, a pinch

Method
In a large pot, heat the pol and ghee together, then fry the onion until translucent. Add in the cardamom, cloves and cinnamon.
Add in the rice, water and coconut milk, a pinch of turmeric, and bring to a boil.
Reduce to a simmer, and allow the rice to cook until liquid has been full absorbed.

Note: 1 unit of rice requires 1 unit of water and 1 unit of coconut milk and a little ‘saffron powder’ (turmeric).

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