Recipe Box Yellow Rice This fragrant and spicy rice graces every special Sri Lankan meal. The yellow, glossy rice is often garnished with roasted cashew nuts and fried onion rings.   Ingredients 1. 5 - 7 tbsp butter for tempering 2. 250 g big onions, finely chopped 3. 150 g garlic, finely chopped 4. 1 kg suduru samba rice, washed and dried 5. 2 sprigs of curry leaves 6. 3" pandan leaf, ripped into pieces 7. 1 allspice leaf, lightly crumbled 8. 1 lemon grass, sliced 9. 5 - 7 cardamoms, crushed 10. 4 - 5 cloves 11. 2 ½" cinnamon stick 12. 3 cups hot water 13. ½ tsp turmeric powder 14. Salt to taste 15. 2 cubes of vegetable stock 16. ½ cup thick coconut milk Serves 6   Over a high heat, melt the butter in a wok. Quickly fry the onions and the garlic, until fragrant. Add the rice and temper. Add the spices and herbs and continue to temper until fragrant. Mix the turmeric and salt into the water and add the water into the rice. Add the stock. Cover and cook. When the rice is cooked, sprinkle the coconut milk on top, stir, cover and leave for 5 minutes. If more salt is needed, add salt as well. Remove from fire and arrange on a rice platter.