White Rice (Yellow Rice option)


I am dedicating this blog post to my friend Rajeev, who tells me he is struggling with cooking rice let alone curry.

I normally chuck the rice in with spices and some random amount of water and then occasionally check to see if I need to add more water. This normally works-ish.

But ‘My Tamil Kitchen’ is all about learning to do it right –  so here is how my mum would make rice in a rice cooker.

I have also included a step extra if you want to make yellow rice which adds both colour and flavour.  Mum said they nearly never made yellow rice back in Jaffna. When I asked her why – she said she thought that it was probably because the curries were so delicious it didn’t matter that the rice was white.

INGREDIENTS (easily serves 4)

  • 2 cups white basmati rice
  • 6 cardamom pods
  • 1/2 a cinnamon stick broken into quarters (I put the whole stick in without breaking it)
  • 8 black peppercorns
  • 2 tsp ghee
  • 1 tsp salt
  • 4 1/2 cups water
  • 1/2 tsp turmeric powder (only if making yellow rice)



  • Wash the rice three times in water and set aside
  • Put the ghee in the rice cooker and hit the cook button
  • Add the cardamom, cinnamon and peppercorns to the ghee
  • Cook for about 4-5 minutes without lid, stirring occasionaly
  • Add the rice, turmeric*, salt and water to the rice cooker and cover with lid
  • Once the rice has cooked, if the rice feels too dry, add a bit of water

*only if making yellow rice

Note – If you want to make a vegan version of this or don’t use buy ghee – throw all the ingredients together and hit the cook button.

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