Kaha bath, the yellow rice for celebrations

Method

1. 1

   Rinse and drain

   Wash the keeri samba until the water runs clear, then leave it in a sieve to drain for 10 minutes so it fries rather than steams in the next step.

2. 2

   Fry the onion and spices

   Heat the ghee in a heavy pan with a tight lid. Add the onion and cook over a medium heat for 5 minutes until golden. Add the cardamom, cloves, cinnamon, peppercorns, curry leaves and pandan and fry for a minute until they smell toasted.

3. 3

   Coat the rice

   Add the drained rice, turmeric and salt. Stir for 2 to 3 minutes so every grain is coated in the ghee and turns yellow.

4. 4

   Add the liquid

   Pour in the coconut milk and water and bring to the boil. Give it one stir, then put the lid on, turn the heat right down and cook for 18 minutes. Do not lift the lid.

5. 5

   Rest

   Take the pan off the heat and leave it covered for 10 minutes. The last of the liquid will go in and the grains will firm up.

6. 6

   Serve

   Fish out the cinnamon, pandan and cardamom pods, fluff the rice with a fork and pile it onto a platter. Scatter with the fried cashews and crispy onions.