Recipe: Turmeric Rice with Coconut Milk (Singaporean)

TURMERIC RICE WITH COCONUT MILK

4 1/2 cups sticky rice
3 tablespoons turmeric powder
2 pandan leaves*
1 teaspoon white peppercorns
1 cup unsweetened coconut milk
1 teaspoon salt

Wash rice with cold water until the water runs clear. Cover the rice with cold water and soak for at least a few hours or overnight.

Drain rice. Mix the turmeric with the rice; let sit for 1 hour.

Rinse with cold water and drain. If the turmeric is not rinsed out, the rice will be pasty.

Cook in water as per the rice package instructions. During the last 5 minutes of cooking, place the pandan leaves and white peppercorns on top of the rice.

When the rice is cooked, transfer to a bowl, discard pandan leaves and stir in coconut milk and salt.

*Available at Asian groceries.

Makes 8 to 10 servings
Source: The Cooking of Singapore, by Chris Yeo