If there’s one meal — besides rice and curry — that instantly transports me back to childhood, it’s a warm plate of golden, aromatic Sri Lankan ghee rice, known as kaha bath or nei soru. This rice is comfort, celebration, and nostalgia all in one. It’s what we served when family and friends visited, during slow, cozy weekends, and on special occasions when the table was always full and the house filled with the scent of island spices drifting from the kitchen.
It’s rich, fragrant, and beautifully layered with spices — yet surprisingly easy to make whether you use a rice cooker, stovetop, or one‑pot method. If you love Sri Lankan flavours or want a rice meal that feels special, this recipe is for you.
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Why You’ll Fall in Love with This Sri Lankan Ghee Rice
Health & Wellness
- Coconut milk adds nourishing fats
- Turmeric, cinnamon, and cloves bring anti‑inflammatory benefits
- Gentle on digestion thanks to ghee
- Naturally gluten‑free and vegetarian‑friendly
Perfect for Any Occasion
- Potlucks and house guests
- Weekend comfort meals
- Dinner parties
- Meal prep and freezer‑friendly batches
Ease & Convenience
- One‑pot friendly
- Works beautifully in a rice cooker
- Scales up for large gatherings
Unmatched Aroma & Flavour
- Coconut creaminess
- Golden turmeric hue
- Spices like cardamom, cloves, cinnamon, and curry leaves
- Optional garnishes for texture and colour
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Sri Lankan Ghee Rice Recipe
Ingredients
Method
- Rice is rinsed several times until the water runs almost clear. Pour water until it reaches the first line of your index finger above the rice. Set aside to use later.
- Heat a deep pot over medium-high temperature on the stove-top and melt the ghee first. Add curry leaves to sizzle, then add the onions; sauté until soft. Combine the garlic and continue to sauté until onions turn golden. Combine the rest of the 'aromatic ingredients' (clove, cardamom and cinnamon stick). Stir for few seconds briefly.
- Combine the measured water with the rice, give it a quick stir. Next, add the fenugreek, pandan leaf, turmeric, salt, coconut milk powder and let it cook until the water starts bubbling (about 5-7 minutes). You’ll hear the change — the bubbling becomes softer as the rice absorbs water.
- Once boiling, the heat is lowered and the pot is covered tightly. No stirring. No lifting the lid. Just trust the steam. Rice cooks on low heat for about 12-18 minutes until all the water is absorbed. Most locals can tell if it's done by the smell, the sound (the bubbling stops), and the look (steam escaping from the lid).
- The stove heat is turned off and left covered for 5-10 minutes. This resting time helps the grains firm up and separate.
- Add all 'aromatic ingredients' to the inner pot. Turn the 'Sauté' setting on. Let the ghee melt and turn the onions golden.
- Add the 'rice ingredients' and close the lid. Cook on the 'Rice' setting. When done, let the 'vent' out setting and open the lid when it's safe to do so.
- Plug in the rice cooker and turn it on but don't close the lid. Add the 'aromatic ingredients' and let the ghee melt to sauté the rest of the ingredients.
- Once the onions turn golden, add the 'rice ingredients' and close the lid to let it cook completely.
- Cashews are lightly fried in ghee until pale golden, fragrant, and crunchy. They add richness and buttery nutty-bite.
- Raisins are tossed into the hot ghee for a few seconds until they puff up, turn glossy, and release a mild sweetness. This balances the spices in the rice.
- Thinly sliced onions are fried in ghee until deep golden, slightly caramelized, crispy around the edge. This adds sweetness and a beautiful contrast to the rich rice.
- Once the rice is completely cooked, fluff it gently while warm, then place a few spoonful on a plate. Top it off with the fried onions, cashews, and raisins.
- Just before serving, sprinkle chopped coriander. This step adds freshness, aroma, and a bright colour.
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Way to Enjoy Ghee Rice:
Everyday Meals
- Parippu (lentil curry)
- Green pea curry
- Eggplant curry
- Onion sambal
- Coconut sambal
Protein Options
- Chicken curry
- Fish sambal
- Beef curry or beef fry
- Maldive fish sambal
Celebration Feast
- Eggplant curry
- Green pea curry
- Pineapple curry
- Carrot sambal
- Cucumber sambal
- Lime pickle
- Devilled proteins
- Parippu or potato curry
- Hard‑boiled eggs
- Fresh pineapple slices
Got Leftovers?
Refrigerate: 1–3 days in an airtight container. About 7 days, if used air-tight container and it’s left unopened.
Freeze: Up to 3 months. Portion before freezing for easy reheating.
Reheat: Microwave with a splash of water or heat it on a stovetop on low heat, covered.
FAQ: Sri Lankan Ghee Rice
Can I use basmati rice?
Yes — basmati works beautifully and stays fluffy.
Can I make this without coconut milk?
Yes, but the flavour will be lighter. Add a little extra ghee for richness.
Why is my rice too dry?
Add ¼–½ cup water and steam on low for a few minutes.
Can I make this vegan?
Use vegan butter!
Can I double this recipe?
Yes — perfect for parties. Adjust water and cook time based on rice type.
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