1 cup sticky rice
1 teaspoon ground turmeric
1-inch fresh turmeric, peeled and sliced thinly (optional)
3 slices of lime
1/2 teaspoon whole peppercorns
2 pandan leaves, washed and knotted together (optional)
1 cup coconut milk
1/2 teaspoon salt
Banana leaves (cut smaller to line steamer or use cheesecloth as an alternative)
Wash and drain 1 cup of uncooked sticky rice until the water is clear, about 2 to 3 rinses. Then soak rice in enough water to cover together with ground turmeric, fresh turmeric, and lime slices for at least 4 hours up to overnight.
When ready to cook, mix coconut milk with salt and set aside.
Bring some water in a steam pot to a boil. Drain the rice, remove turmeric and lime slices, and transfer to a steam basket lined with banana leaves or cheesecloth. Spread the rice well and add pandan leaves, whole peppercorns, and drizzle with 1/2 the coconut milk. Cover and place on top of the pot, making sure that the bottom does not touch the water. Steam the rice over medium heat for about 30 minutes.
Gently flip the rice. Add the remaining coconut milk and steam for another 15 minutes. Sticky rice is cooked when it becomes soft and translucent. Turn off the heat and let the rice rest for about 5 minutes. Remove the pandan leaves and serve warm.
· Always store sticky rice in a closed container. If it dries out and becomes hard, heating it up on a pan with a little water works, but there’s a risk of the rice becoming mushy.
· For this recipe, I use and recommend Savoy Coconut Cream. The can lists only two ingredients: coconut extracts (70%) and water.
· To make this with regular rice, combine 1 cup of washed and drained uncooked rice together with all the ingredients (except banana leaves). Factor the coconut milk volume in the amount of liquid required to cook the rice. For example, if 2 cups of liquid is needed, then add only 1 cup of water as the coconut milk makes up another cup of the liquid. Cook as usual in a rice cooker or on the stovetop. You can read this post on how I cook rice.