Ingredients
| 3 cups jasmine rice | |
| 1 cup glutinous rice | |
| 1½ tablespoons ground turmeric | |
| 1 teaspoon salt | |
| 2 x 400ml cans coconut milk | |
| 3 small pandan leaves, knotted | |
| 2 stalks fresh lemongrass, trimmed to just above the white part and bashed to release the aroma | |
| 3 bay leaves |
This not only looks spectacular but is fragrant, a little chewy, soft and the perfect foil for curries and dishes with tasty sauces such as ikan masak assam pedas or chicken curry. The combination of the two rices is where the magic begins and the aroma of the pandan leaves especially takes me back to my grandmother’s kitchen.
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Instructions
| 1. | Wash and rinse the jasmine and glutinous rice in cold water until the water turns clear, then drain. |
| 2. | Do not skip this step as washing the rice prevents it going gluggy. |
| 3. | Using a rice cooker |
| 4. | Transfer the rinsed rice to a rice cooker. |
| 5. | Add the remaining ingredients and set the rice cooker to cook on the sticky or sweet rice setting. |
| 6. | Using the absorption method |
| 7. | Put the rinsed rice in a medium-sized, heavy-bottomed pot |
| 8. | Add the remaining ingredients and stir well. |
| 9. | Bring to a boil over a medium heat. |
| 10. | As soon as it boils, lower the heat to the lowest setting, cover tightly and simmer for 15–20 minutes. |
| 11. | Turn off the heat and let the pot sit undisturbed with the lid on for at least 10–15 minutes. |
| 12. | This allows the steam to finish the cooking and ensures the grains are not too wet. |
| 13. | Before serving, discard the pandan, bay leaves and lemongrass and fluff the cooked rice with a fork until it is loose and fluffy. |
| 14. | Serve warm. |
Recipes & food styling Connie Clarkson / Photography Manja Wachsmuth