Malay Heritage Nasi Kunyit: Golden Turmeric Rice

While Indian cuisine often relies on turmeric powder, Malay dishes make use of fresh turmeric. Fresh turmeric is the raw form of the spice, which is later dried and ground into powder for Indian recipes. (SPINACH TURMERIC). The flavor and aroma of fresh turmeric differ significantly from its powdered counterpart. Fresh turmeric imparts a bright, earthy, and peppery taste with a hint of ginger, while turmeric powder offers a more concentrated, warm, and slightly bitter flavor. Fresh turmeric’s aroma is vibrant and pungent with a subtle citrusy note, whereas the powder has a deeper, more intense earthy scent (VEGETARIAN TOFU RENDANG).

Both forms are rich in curcumin, known for its anti-inflammatory and antioxidant benefits. Fresh turmeric may provide slightly higher levels of nutrients like vitamin C, while turmeric powder is more convenient for consistent use and long-term storage. Both support digestion, enhance immune function, and may help reduce the risk of chronic diseases.

 

As a fan of both, I use fresh turmeric regularly in my cooking, particularly since I grow it at Nava’s Zen. I love how fresh turmeric adds a beautiful golden hue to dishes and its natural aroma is a delight for the senses. Now, let’s prepare a simple, healthy, and wellness-enhancing rice dish that’s effortlessly cooked in a rice cooker (CUMIN RICE & LEMONGRASS RICE).

Ingredients

2 cups rice (washed and rinsed)

1 inch fresh turmeric (pounded)

1 turmeric leaf (sliced)

1 1/2 cups coconut milk

1 1/2 cups water

Salt to taste

 

Method

Combine all ingredients in the rice cooker.

Stir to mix well and start the rice cooker.

Once cooked, gently swirl the rice with a chopstick.