Pulut Kunyit

Also known as Pulut Kuning (yellow glutinous rice) or Nasi Kunyit, this traditional dish is specially prepared during kenduris, weddings, etc.  This recipe is one of the few which have been in my recipe collection for years and one of my favourites.  Tastes great when served with beef rendang or any kind of curry, not forgetting the complementary side dishes such as serunding, sambal goreng, sambal tumis, etc. As the weather was a bit cold and rainy yesterday, I kept myself busy in the kitchen and prepared my favourite rice dish along with Fried French Beans, Beef Rendang (with sauce to my hubby's delight but I prefer the dry version) and Malay-style Ayam Goreng (Fried Chicken).  At least, my craving for Pulut Kunyit is appeased!  Try the following recipe out!  It is not difficult at all!

Ingredients (serves 4-6 persons):
1 kg glutinous rice, to be washed, soaked in water for 30 minutes & drained
2 tbsp lime juice
1/2 tsp salt or to taste
1.5 tsp ground turmeric
630 ml coconut milk
1 stick cinnamon
1 pc pandan leaf, to be tied into a knot
2-3 tbsp cooking oil

Method:
In a wok, heat oil over medium heat and stir-fry pandan leaf and cinnamon stick until fragrant.

Add coconut milk and bring mixture to a light boil.

Add ground turmeric, lime juice, salt and glutinous rice.  Stir well and cook until mixture is dry.

Prepare the steamer and line the top tray with a muslin cloth.  Transfer rice mixture to the steamer and cook over medium heat for about 40 minutes.

Once done, open up steamer and by using a fork, separate the rice grains.

Serve hot or cold with Beef Rendang or any kind of curry.

Bon Appetit!