Nasi kunyit , also known as tumeric rice is simple to make, tasty and makes an great eye catcher if you need some colours to go with your food. It is usually a traditional malay dish served on weddings or differant ceremonies and goes tremendously well with curries. There’re also a few methods and ingredient variations to make this dish. Some use coconut milk making the rice creamy and it goes deliciously well with the pandan leaves, other use glutinous rice instead. My variation is simply without all these and it’s definately nonya too. All you need is a rice cooker and all these ingredients below:
2 cups thai rice
4-5 cups water
50g browned almond chips
5 clove (grinded finely)
dash of salt
2 tbsp. cooking oil (sunflower oil)
2 cloves garlic
2 pandan leaves (screwpine), optional
1/2 tsp tumeric powder
Wash and rinse the rice thoroughly until the water is clear. Add water. Put all other ingredients in the rice cooker andwait till it’s done. Once cooked, served with a piping hot curry (like Jac’s duck curry), rendang or a korma dish.
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.