This is the recipe I got off Raymond's kitchen as mentioned in the previous post. I was actually intending to cook the Burmese kind of yellow rice but couldn't find the recipe so tried this instead. This is the Malaysian style and it's usually eaten with curry (or so I heard). After the boyfriend came home and tried it did I realise (and remember) that the Burmese style wasn't made with glutinous rice at all! Nonetheless, this is yummy with most kinds of gravy I think! We had it with a tomato and garlic paste made by the man's aunty, and topped it with more garlic oil! We are garlic loving people as you can see!
Ingredients:
2 cups of glutinous rice (Chinese cups which we call "mug" in Cantonese, or u can prepare however much u want. 1 Chinese cup is a little less than half an English cup, which I'm assuming is 250ml a cup)
Half tablespoon of turmeric powder
Water - enough to cover rice twice
Method:
Wash your glutinuous rice first. I usually just wash it in the pot that I'm going to cook it with.
Then add enough to soak the rice. Add in the turmeric powder and stir so that it mixes evenly with the rice and water.
Let your rice soak for 4 hours (Raymond's kitchen said at least 6 or overnight would be better. I couldn't wait and soaked only 4 hours. It turned out alright!)
This is what the rice and turmeric water mixture looks like at first:
After two hours, the rice is already stained yellow!
And this is what the rice looks like after 4 hours:
It's more yellowish now.
Wash the rice to rinse away most of the turmeric water. Then fill it with just enough water to cover the rice a little, so that all the rice is submerged in water but not a lot. If there are makings on your rice cooker like mine, just follow it.
It would look something like this:
Set your rice cooker to cook.
And tah dah! The end result!
We ate it like that, with a hard-boiled egg:
