Sri Lankan White Rice
Fragrant, fluffy rice cooked with aromatics and a touch of fat for a glossy finish
The blank canvas of every Sri Lankan meal. Mastering this simple technique — the finger-joint measurement — is the beginning of everything else.
Fragrant, fluffy white rice cooked with aromatics and a touch of fat. The finger-joint measurement is the only technique you need.
Ingredients
The Grain
- Basmati or long-grain white rice
Aromatics & Fat
- Rampe (pandan leaf)
- A little butter or fat spread
Liquid
- Water — or chicken stock for a richer result
Method
Wash
Rinse the rice thoroughly with your hands until the water runs completely clear. This removes excess starch and stops the rice from turning sticky.
Measure the Water
Place your index finger so it just touches the surface of the rice. Add water or stock until the liquid reaches the first joint of your finger.
Add the Aromatics
Lay the rampe leaves into the pot along with the butter or fat spread.
Cook
- Rice cooker: Hit the switch and let it do the work.
- Stovetop: Bring to a boil on medium-high, then reduce to the lowest setting, cover tightly, and simmer until all the water is absorbed.
Rest
Once cooked, leave the lid on undisturbed for at least 5 minutes before fluffing with a fork.
Any Sri Lankan curry — this is the foundation of the table.