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
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
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