Sri Lankan Ghee Rice with Pandanus | Buttered Rice

Sri Lankan Ghee Rice

Ghee rice is such a celebratory dish, rich in flavour and great to accompany light spicy dishes. This rice is flavoured with pandan leaves and curry leaves, adding sultanas to highlight the sweet floral notes of the pandan. It is exotic and luxurious, and a delight at the table.

I was never much bothered with washing and soaking rice, but basmati deserves this attention. I love the aged basmati rice with its long beautiful grains, and soaking definitely adds to the finished product. Please make the time to soak the rice while you chop the onion and get the other ingredients ready.

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut, Sri Lankan Coconut Curd Rice, Sri Lankan Yellow Rice, and Sakkarai Pongal. Also try Sri Lankan Pol Roti.

This rice dish adds to our collection of mixed rice dishes. You can explore them all here. It is a Sri Lankan dish, and you might like to browse our other Sri Lankan recipes here. Or perhaps have a look at our Indian recipes too. Our Late Spring recipes are here.

Sri Lankan Ghee Rice

Sri Lankan Ghee Rice with Pandanus | Buttered Rice

serves 4 – 5 depending on how you use it

2 cups basmati rice or other long or medium grained rice
3 Tbspn ghee
10cm piece of pandanus leaf (rampe)
12 curry leaves
1 small onion, chopped finely
4 cups water
salt to taste
6 black peppercorns or a large pinch ground black pepper
50g sultanas

Rinse the rice thoroughly with water until the water runs clear, about 2 – 3 minutes. Allow the rice to soak for 10 – 20 minutes.

Melt the ghee in a pan over a medium heat. Add the curry leaves, onion and pandanus leaf, and saute for 30 – 60 seconds. Add the rice and saute for 1 minute, stirring with a wooden spoon (so as not to break the rice) until every piece of rice is covered with the ghee.

Add the water, salt and peppercorns and cover tightly with a lid. Bring to the boil, reduce heat and simmer for 15 minutes. Without lifting the lid, allow the rice to sit for 5 – 10 minutes to allow flavours to develop and the fragile rice grains to slightly firm up again.

Stir in the sultanas and serve.




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