Yellow Turmeric Rice Recipe - Nasi Kunyit

RECIPES OF MALAYSIA

A traditional Malay dish of glutinous rice that usually served during festive occasions and is eaten with the popular chicken curry (kari ayam)

Ingredients :

400 g

2 pieces

3 pieces

8 pieces

250 ml

1 1/2 tsp

1 tsp

White glutinous rice

Fresh turmeric root, approx 7cm long each or 1 tbsp ground turmeric

Dried tamarind slices (asam keping or asam gelugor)

Screwpine leaves (daun pandan)

Thick coconut milk

Salt

Black peppercorns.

Method :

•  Prepare glutinous rice by first picking the rice over and discard all foreign particles. Then pllace rice in a bowl, cover with water and rub with the fingers. Drain and repeat the process until water runs clear. Place rice is a large bowl with water to cover by approx. 8cm.
• Scrape the skin off the turmeric, chop coarsely, then grind to a paste in grinder or pound using a mortar and pestle until fine. Tie the pounded turmeric in a small square of muslin.
• Bury the turmeric bag and tamarind slices in the rice and soak at room temperature for at least 4 hours, or overnight,preferred.
• Rinse rice and drain in a colander, discarding the bag of turmeric and tamarind slices.
• Line a steaming basket with an tea towel, screwpine leaves or muslin.
• Cut the screwpine leaf to fit in the steamer and cover the tea towel completely.
• Spoon over the drained rice evenly.
• Place steamer on top of rapidly boiling water and steam for 30 minutes.
• Mix salt and coconut milk in a large bowl.
• Add rice, discarding the screwpine leaves, and stir well until all the coconut milk has been absorbed, then stir in the peppercorns.
• Spread rice over the tea towel again in the steamer and cook for another 30 minutes.
• Remover steamer from heat and transfer rice onto a serving dish.