Yellow Rice

> Ingredients

1 ½ measures table-rice or good muttusamba rice

3 oz. ghee or dripping

6 oz. red onions (sliced)

2 oz. pounded Maldive fish

8 cloves

25 peppercorns

15 cardamoms (powdered)

A few sprigs of fennel

Salt

4 inch piece rampa

½ stem lemon-grass

A small sprig of curry-leaves

A sufficient quantity of ground saffron to colour the rice

A sufficient quantity of coconut milk to boil the rice (the extract of 2 coconuts)

Procedure

Heat the ghee in a chatty or saucepan, and when very hot fry one-third of the onions, together with a small piece each of the rampa and lemon-grass, and a few curry-leaves well washed, stir for about 3 minutes, and add the coconut milk with which must be mix in when the rice is half cooked.