Malaysian Yellow Festive Rice (Instant Pot)
Yellow Festive Rice in Malaysian cuisine is reserved for very special occasions. It is often served with Sambal Eggs, or Malaysian Red Eggs, which are also ridiculously easy to make. Just to mix things up I often serve these two dishes separately. But, I love the eggs very much too!
Today however we are talking about this beautiful coconut infused, peppercorn studded yellow festive rice.
My Malaysian Festive Rice Story
I have made a couple of tweaks to make this recipe work with my pantry staples. My recipe uses Jasmine Rice instead of glutinous rice since Jasmine Rice cooks so well in the Instant pot. I also use screwpine water instead of Pandan Leaves. The reason is pretty simple, the flavor is very similar.
What is Pandan?
Pandan is the vanilla of Southeast Asia. In the Indian kitchen, you find screw pine water or kewra, which gives you the same flavors but lives comfortably in the refrigerator.
In Malaysian cuisine festive rice dishes use Pandan. If you do not have any around, well, just leave it out. The rice will still be plenty flavorful. Especially since I am using jasmine rice.
My Weekend Story
This weekend, away from home I am using the time to catch up on a couple of pending recipes. These are tested and tried and waiting to now become a part of your table. Vegetarians rejoice, you will find loads of wonderful recipes all waiting for you in the next few weeks as the MIL is visiting.
It is a quite kind of evening, rare for me. I am sitting and cranking out thoughts and some recipes as I get a little bit of time away from it. I want to get a head start on holiday cardsa. A part of me wants to coast and wait fighting with the part that wants some certainty. All of me wants to share this easy and flavorful recipe with you.
Fragrant Rice, luscious coconut, how can you go wrong?
How to Enjoy Malaysian Yellow Festive Rice
This dish is perfect with something like my easy baked chicken korma.or even just adding some magic to my yellow lentils.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A beautiful fragrant Malaysian dish for festive yellow rice.
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon freshly grated ginger
- 3/4 teaspoon turmeric
- 3/4 tablespoon blackpeppercorns
- 1 cup jasmine rice
- 1/2 cup coconut milk
- 3/4 cup water
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tablespoon pandan or kewra water or 2 pandan leaves (note if using leaves add to the rice while cooking)
- Chopped cilantro or mint to garnish
Instructions
- Turn the instant pot onto saute mode, add in the coconut oil.
- Add in the ginger, turmeric and black peppercorns and stir for a minute.
- Turn off the saute mode, mix in the rice.
- Add the coconut milk, water and salt. Cook on rice mode and release the pressure after 5 minutes.
- Stir in the lime juice and pandan extract.
- Garnish with the cilantro and mint. Serve with your favorite curry.
Fred Rickson
Screwpine is a Pandanus…same thing.
rinkub@aol.com
Yes, but original recipe tends to use leaves, I am using screwpine water. Thanks for visiting.