Nasi Kunyit
By: Barnaby Dorfman
Published: Tuesday, December 8, 2009 - 11:13pm

Ingredients




400 grams glutinous rice
3 pieces dried tamarind skin (asam gelugor)
1 teaspoon turmeric powder
1/2 salt
500 milileters Coconut Water
1/2 teaspoon white peppercorns
2 pandan leaves, knotted
100 milileters thick coconut milk
salt to taste

Preparation

1 Wash and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for 4 to 5 hours. 2 Drain well then soak the rice in coconut water for another 1 to 2 hours. This gives the glutinous rice a more subtle taste. 3 Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes. 4 Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice. 5 Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for 5 minutes then remove rice from steamer and set aside to cool before serving.

About


This glutinous yellow rice is usually served at Malaysian festive occasions such as weddings, the Muslim festival EID and other important ceremonies. Serve with curry dishes, korma or rendang.