Sinhala Rice Recipes

If you are looking for delicious Sri Lankan rice recipes, then look no further than this article. We have compiled the best recipes for Yeast Rice, Glutinous Rice, Day-old Rice, Sweet Rice and more. We have also included a few additional tips to make your rice dishes more delicious and memorable. We hope you enjoy our collection of Sri Lankan rice recipes! Let us help you to create delicious dishes that your family and friends will love.

Sinhala Rice Recipes

Yeast rice

Yeast rice is an ingredient used in many different dishes. Many of these dishes contain red yeast rice, which is red in color and has antibacterial properties. The red rice is traditionally used as a colorant in Chinese dishes, such as Peking duck and Char Siu. Its use as a food dye is believed to have medicinal properties, as well. You can find several recipes for red rice on the Internet, but it is best to ask a Sinhala-speaking cook for advice.

Red yeast rice is made by culturing Monascus purpureus on white rice. The resulting rice is red at its core, and reddish-purple on the outside. Fully cultured rice is sold as a dried grain, a cooked paste, and a fine powder. Yeast rice recipes in Sinhala are a great way to add a local twist to your food preparations.

Glutinous rice

There are three ways to cook glutinous rice. You can use coconut cream or leave it out. It is good to add a pinch of salt when you cook it, as the coconut cream becomes oil after it is cooked. Here are three Sinhala recipes for glutinous rice. Each method has its advantages. Listed below are the benefits of each method. All three are delicious, especially when combined together.

One of the traditional recipes for glutinous rice is si htamin, which is glutinous rice cooked with turmeric and onions. It is commonly eaten for breakfast and is made into a portable version called paung din. This dish is boiled in a bamboo segment, which gives it a distinctive aroma. Another traditional Sinhala food made from glutinous rice is mont let kauk, which is a donut-like sweet that is often eaten with palm sugar syrup or jaggery.

Day-old rice

If you’re in the mood for a comforting bowl of food, try one of these day-old rice recipes in Sinhala. This soup is a great meal replacement and uses up leftover rice, veggies, and proteins. You can use leftover rice or buy pre-cooked rice in bags and freeze them. They also make great leftovers! Try some of these delicious day-old rice recipes for a tasty and filling lunch!

Before cooking day-old rice, be sure to wash it thoroughly. Rinse thoroughly and wait for the water to turn white. Add the vegetables and cook for 3 to 4 minutes more. Stir-fry for another minute or so. After five minutes, remove from heat. Add the white pepper. Add more seasonings if needed. Serve with vegetable sambol, a dish popular in Sinhala cuisine.

Sweet rice

A common ingredient in most Sri Lankan desserts is sweet rice, and this recipe is no exception. Sweet rice is traditionally cooked with saffron and spices, including cinnamon, cloves, and bay leaves. Sinhala recipes for sweet rice usually contain saffron, but you can substitute any spice that you prefer. You can even add a little bit of cinnamon to the recipe if you’d like to give it a spicy kick.

The most important ingredient in this dish is rice, and Sri Lankans believe that the combination of these two ingredients will bring prosperity. This dish is traditionally made during the Tamil and Sinhala New Year, held mid-April each year. The ingredients for the recipe can be found in any Asian grocery store or large supermarket. Make sure to check the ingredients first, as different brands may require longer cooking times. You can also adjust the amount of jaggery depending on your preferences.

Fried rice

A fried rice recipe from Sri Lanka can be an easy and quick way to prepare a delicious meal. The main ingredients are rice, vegetables, and eggs. Each ingredient is cooked separately, and seasonings are added to give it flavour. This tasty dish is an excellent way to satisfy a craving without having to spend a lot of money on takeout. This recipe is easy to make and can also be adapted to suit different dietary requirements.

The ingredients for this dish are varied and can be cooked with rice of any type. Rice should be cooked until it is light and fluffy, but not so dry. During cooking, it is recommended to stir continuously to prevent sticking. If desired, garnish with cashew nuts or spring onions. Fried rice is a great way to get a taste of Sri Lankan culture without having to learn a language. Adding vegetables makes fried rice a perfect meal.

Nasi bakar

A delicious, spicy grilled rice dish is the staple of Sri Lankan cuisine. This special dish is served in a banana leaf packet. Rice, vegetables, and meat are stuffed inside the leaves and cooked with spices. To give the dish a smooth, creamy texture, coconut milk is added. The finished dish is served hot or cold. The perfect complement to a meal is a sambal or fried meat dish.

There are several varieties of nasi goreng, including nasi bakar and nasi sambal. Some recipes include eggs, either cooked during the cooking process or as a side dish. Other recipes may contain leftovers from other dishes, such as vegetables and meats. For those who are unsure of the pronunciation of Sinhala words, here are some basic phrases.

Bubur pedas

Bubur Pedas is a popular dish that originated from Indonesia. It is made of rice, a mix of beans, and vegetables, and is served with peanuts and fried anchovies. It is a healthy, vegetarian dish. It is traditionally served during the Muslim fasting month of Ramadan. If you want a variation, add chicken, shrimp, or pork to the mix.

Another dish that is served with rice is papeda, a congee made of sago starch. The native people of eastern Indonesia commonly eat papeda, which is a cousin of rice in Indonesian cuisine. For more information, see our Bubur Pedas for Rice in Sinhala article

Sakkara pongal

There are many types of sakkara pongal rice recipes, including Sinhala, and this is one of the most popular. This traditional Sri Lankan dish can be cooked in a pot or pan. The ingredients needed to make a basic pongal recipe are rice, dal, and ghee. The rice and dal should be cooked until they are mashed together. After they are done cooking, add the jaggery syrup and allow to cool.

The syrup should be thick enough to form a soft ball when dipped into water. It may also be seasoned with ghee or fried cashews. To serve this Sinhala dish, it should be served warm. Make sure you prepare enough to share with your family and friends. If you plan to share this Sinhala dish, remember to share with others. You can also pass along the recipe.


Kiribath is a traditional dish of Sri Lanka made from starchy, sticky rice. Red rice can also be used. The rice used for Kiribath is usually Sri Lankan rice, but it is difficult to find in southern Sri Lanka. Traditionally, Kiribath was cooked in firewood-fired hearths or in earthen pots. This is why some traditional Sinhala recipes call for red rice.

The most traditional and well-known dish in Sri Lanka is called Kiri bath, or milk rice. Upon enlightenment, the Lord Buddha had a village damsel prepare a rice dish for him. The villagers ate this rice, called Kiri pidu, and it is still a popular stop during Buddhist pilgrimages to India. Here, kiribath is served for breakfast.


If you want to learn more about this tasty, nutritious food, you’ll want to look up some Poha rice recipes in Sinhala. This traditional Sri Lankan staple is a popular breakfast cereal that can be eaten raw or boiled. South Indians often use poha in place of corn flour in their pancakes or Idli batter. It can also be used to thicken gravies like corn flour. Poha can also be made into patties by soaking it for a few minutes and then frying in oil or butter. When it’s ready, serve with a side of coconut, peanuts, sev or farsan.

Poha is rich in fiber, carbohydrates, iron and vitamin C. It is also gluten-free, so it’s a good choice for people who are trying to eat healthier. It also helps keep blood sugar levels under control. Plus, the process of flattening poha retains much of its iron content. It is also commonly recommended for pregnant women. The addition of lemon juice in the poha recipe enhances the absorption of iron.