TURMERIC RICE
This is a lighter version of the turmeric rice usually cooked in Malaysia, which is made with glutinous rice or ‘sticky rice’ as it’s known here. It is a great accompaniment to any curry, and the striking yellow colour makes it really attractive.
Serves 4–6
1 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp ground turmeric
6 fresh curry leaves (optional)
325g jasmine rice, rinsed twice and drained
1 tsp chicken stock powder
525ml water
Heat the oil in a heavy-based saucepan with a lid. Add the mustard seeds, and once the seeds start popping, add the turmeric, curry leaves, if using, and the rice. Stir to combine.
Add the chicken stock powder and water. Bring to the boil then turn the heat down and simmer. As soon as the liquid is absorbed by the rice and bubbles start to form on the surface, turn off the heat, cover and let it steam for 30 minutes. Remove the lid and use a fork to fluff up the rice before serving.