This is one of the Malaysian favorites, usually serve with curry. It's brilliant yellow color comes from turmeric (where this dish's name comes from). I love nasi kunyit a lot when I was in Malaysia, and would eat it quite frequently. This "easier" version uses a rice cooker instead of a steamer. The most important thing to remember when making turmeric rice is not to add too much water or it will stick together like a huge blob.
5 cups glutinous rice (also called sweet rice)
Water (enough to soak the rice)
1 tablespoon turmeric powder
Water (enough to cover the rice)
4 pandan leaves, knotted
1 stalk lemongrass, cut and bruised
1/4 cup vegetable oil
1 teaspoon peppercorn
1 tablespoon salt
Wash and soak rice in water with turmeric powder in a large bowl. Soak for at least 6 hours or overnight.
Rinse rice and drain well. At this point, the rice should all be stained yellow from the turmeric powder. Add rice, oil, pandan leaves, lemongrass, peppercorn and salt into rice cooker. Add just enough water so that the water level is the same as the rice. Let rice cook. Remove from rice cooker when cooled and serve with curry.