Nasi Kunyit (Turmeric Rice)

Nasi Kunyit, a dish of glutinous rice infused with turmeric flavor, is served in many celebratory occasions in Malay and Peranakan cultures. Often accompanied with chicken curry (with thick curry gravy, according to my grandmother), nasi kunyit is served to family and friends during a Peranakan baby’s full moon celebration (first month birthday). The rice has a lovely yellow hue and the turmeric flavor goes perfectly with curry dishes.

*Note that this recipe takes 2 days to make because you have to soak the uncooked rice overnight.

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Nasi Kunyit (Turmeric Rice)

Course Main Course

Cuisine Malaysian, Peranakan

Servings 6

Author Eat the Wind

Ingredients

Ingredients:

• 500 g (1 lb) uncooked glutinous rice
• 2 inches fresh turmeric* peeled and bruised (or two teaspoons turmeric powder)
• 2 assam peels (dried tamarind peels)
• 4 pandan leaves knotted
• 200 ml 6.7 oz coconut milk
• 1 teaspoon peppercorn
• 1 teaspoon salt

Instructions

• Wash the rice thoroughly and drain in a colander.
• Place the rice, turmeric (or turmeric powder) and assam peels in a container, fill it with water (about 2 inches above the rice) and soak overnight.
• After soaking overnight, drain the water and remove the turmeric and assam peels. Line the top layer of your steamer with a muslin cloth and place the rice and pandan leaves in it. If you don’t have a double layer steamer, you may steam the rice in a large plate on top of a wok or large pot. Make sure there’s enough water in the pot but not too much that it’s touching the top layer.
• With the heat or fire on high, steam the rice for 10 minutes, then using a large wooden spoon or rice scoop, flip the rice over and steam for another 10 minutes.
• Add salt to the coconut milk and stir to dissolve. Add the coconut milk and peppercorns to the almost cooked rice and mix well. Place it back in the steamer and steam for another 5 to 10 minutes until it’s cooked.
• Serve with the curry of your choice but it goes best with a thick curry gravy!

Notes

* If you can’t find fresh turmeric, you may substitute with its powder. The flavor and color will be slightly more intense if you use the powder.

If you live outside of Southeast or South Asia, you may find assam peels and pandan leaves at any Asian supermarket. Pandan leaves will most likely be in the frozen section. Thaw prior to using.

Note that this recipe takes two days to make so plan accordingly!