Jaffna yellow rice (Manchal choru)

Jaffna yellow rice is symbolic of Sri Lankan cuisine, symbolising auspiciousness and prosperity. It is served on special occasions like weddings or religious festivals. The rice is a symbol of wealth and generosity, which is why the recipe includes a multitude of ingredients. The traditional saffron colour is from saffron (though today they are substituting turmeric, which is a cheaper alternative), coconut milk, and also a host of Sri Lankan spices like cinnamon and pandanus leaf. The rice is subtle and aromatic with a bright colour. The rice pairs beautifully with curries, especially the Sri Lankan goat curry that is also a festive dish.

The Jaffna community is small on the island's north and has a distinct culture and cuisine. This was a hard-to-find cookbook, but it brought a unique, delicious cuisine to my table. The book is unpretentious but filled with wonderful, authentic recipes.

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Ingredients:

2 tablespoons ghee

6 green cardamom pods

4 cloves

1-inch cinnamon stick

12 black peppercorns

10-12 curry leaves

6 cloves garlic, minced

1 onion. finely diced

2-inch pandanus leaf

3 cups rice, washed

1 cup coconut milk

A generous pinch of saffron

Salt, to taste

Water, as needed

Heat the ghee in a pot on low heat. Add the cardamom, cloves, cinnamon, peppercorns, and curry leaves. Fry for 30 seconds. Add the garlic and onion and continue to cook on low heat until the onions are very soft, about 4 minutes. Do not let the onions colour.

Add the rice and fry with the spices until the rice turns white. Add the rice to a rice cooker, if using and add the coconut milk, saffron, salt, and water to the mark. Cook as per the instructions of the rice cooker.

If cooking on the stovetop, add the coconut milk, saffron, salt, and water to the first digit of your index finger. Cook for 20 minutes until the rice is soft, stirring the pot occasionally.

Serve hot.