Yellow Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 450 g (1lb) sticky rice (short or round grain)
  • 7.5 cm (3 inch) piece of fresh turmeric, cleaned and pounded and tied in muslin
  • 12 white or black peppercorns
  • 300 ml (10fl oz) coconut milk, salted


Soak the rice overnight in water with the turmeric – this helps soften the grains. Rinse and drain.

To steam the rice, put in a steaming basket or use a nylon sieve set in a wooden band, over boiling water. Steam the rice with the peppercorns until cooked – about 25 minutes.

Mix together the rice and coconut milk and return to the steamer for a further 12 minutes. This is good with chicken or beef curry.