Turmeric sticky rice

Turmeric sticky rice

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Turmeric adds an unmistakable colour and a slightly musky flavour, while coconut just makes rich sticky rice even richer. This rice is a great foil for a super-hot sambal, such as Squid sambal. Leave out the turmeric if you like, but try not to skimp on the pandan leaves – the flavour they impart is dreamy.

Ingredients

Quantity Ingredient
450g sticky (glutinous) rice
1 teaspoon ground turmeric
3 pandan leaves, bruised and tied together in a knot
125ml coconut milk

Method

  1. Put the rice in a bowl with the turmeric and enough water to cover it. Leave overnight to soak, then drain the rice well.
  2. Put the rice in a steamer lined with a tea (dish) towel. Add the pandan leaves, cover tightly and steam for 20 minutes or until the rice is tender.
  3. Transfer to a bowl, discarding the pandan leaves. Using a large metal spoon, stir in the coconut milk and a pinch of salt. Serve immediately.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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