Pulut kuning — Aceh, Indonesia

Pulut kuning is glutinous rice steamed with turmeric and coconut milk until each grain turns a deep yellow and takes on a rich, slightly sweet fragrance. Its sticky, dense texture sets it apart from the fluffier steamed rice served at everyday meals. It is reported from Aceh, at the northern tip of Sumatra, where yellow rice of this kind marks births, weddings and religious observances rather than ordinary dinners, and is often shaped into a cone or mound for the occasion. To prepare it, glutinous rice is soaked for several hours, then steamed partway before being mixed with coconut milk infused with turmeric, pandan leaf and salt, and steamed again until the grains turn glossy and fully tender. It is commonly served alongside shredded spiced coconut (serundeng), fried shallots, or a portion of beef or chicken cooked in a thick spiced sauce. What distinguishes this rice from other yellow rice dishes across the archipelago is its stickiness and the density of the coconut milk used, giving a heavier, more substantial mouthful than the loose yellow rice served for daily meals elsewhere. Households vary how deep the color runs and what side dishes accompany it depending on the occasion.