Nasi kunyit

Nasi kunyit

Glutinous yellow rice

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g glutinous rice
2 teaspoons salt
1 garlic clove, crushed
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1 pandanus leaf
500ml coconut milk, heated
Bawang goreng, to serve

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put the rice into a saucepan with 500 ml water. Add the salt, garlic, turmeric, pepper and pandanus leaf for flavouring. Bring to the boil, then reduce the heat to low, cover, and steam for 10 minutes. Uncover, add the coconut milk (which should be very hot) and stir gently with a fork. Re-cover and cook for a further 10 minutes or until the rice is tender. Serve the rice garnished with the onion flakes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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