From the recipe collection
Kuning
Golden turmeric rice used as a base for pater, shredded meat, palapa, grilled dishes, and coconut-rich Mindanao meals.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4–6
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Rinse the rice until the water runs mostly clear, then drain well.
- Heat oil in a rice pot and sauté onion and garlic until just fragrant, not browned.
- Add turmeric and stir for a few seconds to bloom its colour in the oil.
- Add the drained rice and stir gently so the grains are coated yellow.
- Pour in water or stock, add salt and bay or pandan if using, then bring to a boil.
- Cover, lower the heat, and cook until the rice is tender and the liquid is absorbed.
- Rest covered for 10 minutes, fluff with a fork, and serve with palapa, pater filling, or stewed dishes.
