By Margarita Lee
400g glutinous rice (2 cups)
1 tbsp turmeric powder
3-4 pieces tamarind peel or lime slices
200 ml coconut milk
150 ml water
1 tsp peppercorn ( optional)
3-4 pieces pandan leaves ( tie into knot)
- Wash the glutinous rice until the water runs clear and completely drain. Transfer the rice into a large bowl.
- Stir in the turmeric powder, tamarind peel or lime slices, and enough water to submerge the rice. Leave it to soak for a minimum of 4 hours, preferably overnight.
- In a separate bowl, mix together the coconut milk and salt.
- Discard the tamarind peel or lime slices and drain out the soaking water from the rice.
- Gently place the yellow rice in a steamer basket and add the pandan leaves and peppercorn if desired.
- Steam the rice for 10 minutes. Then, pour 150 ml of water over the semi-cooked rice and steam for another 15-20 minutes, or until the rice is thoroughly cooked.
- Carefully remove the steamer basket from the steamer and pour the coconut milk mixture over the rice.
- Using a spatula, gently mix everything together until the coconut milk mixture is fully absorbed by the rice.
- Serve the Nasi Kunyit hot with any curry or rendang dish of your choice.
- Enjoy your delicious and fragrant Nasi Kunyit!