This dish is also known as Nasi Kunyit. Kunyit is a Malay word for turmeric, which is the ingredient that gives this rice its yellow color. Traditionally, sticky glutinous rice is used when making Nasi Kunyit. This recipe uses regular long-grain rice instead, as that variety is most common and popular in many homes.
INGREDIENTS | SERVES 3 OR 4
2 cups long-grain rice
1 tablespoon vegetable oil
1 (2-inch) cinnamon stick
3 cardamom pods
1 star anise pod
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon salt
2½ cups water
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice and set aside in a separate bowl.
Clean out the rice cooker pot and wipe dry. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the cinnamon, cardamom, and star anise and fry for about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the rice, turmeric, cumin, and salt to the pot and mix well.
Add the water and cover. Cook until rice is done. (Cooking time varies with the kind of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.