Turmeric Coconut Rice

Soak the rice in a large bowl of cold water for 30 minutes. This is the same technique my nai nai taught me for perfect dumpling wrapper dough - the starch needs time to hydrate properly.

Drain and rinse the rice under cold running water until the water runs completely clear. You want to wash away all that excess surface starch that would make your rice gluey.

Combine the drained rice, water, coconut cream, salt, sugar, turmeric, and saffron in a heavy-bottomed saucepan. The turmeric will give you that gorgeous golden color that rivals any restaurant.

Cover and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.

Once boiling, reduce heat to low and simmer covered for 15 minutes, or until the rice is tender and has absorbed the liquid. (Resist the urge to lift the lid too often - you want to trap that steam)

Remove from heat and let stand, still covered, for 5-10 minutes to finish steaming.

Fluff gently with a fork before serving. The rice should be fragrant, golden, and each grain separate.