1-First Step: Soak and prep your rice. Rinse 2 cups glutinous rice or regular white rice until the water runs clearer, then soak for 30 minutes to 3 hours to soften. Drain well. If you are using dried turmeric or have fenugreek seeds, measure them now so you can move smoothly into cooking.

2-Second Step: Infuse the rice mixture. In a bowl, mix soaked rice with thick coconut milk, fenugreek seeds, sliced shallots, and optional turmeric. Stir until the grains look evenly coated. For best results, let the mixture sit for 5 to 10 minutes so the fenugreek flavor disperses.

3-Third Step: Steam the rice (Stage 1). Transfer the rice mixture to a steamer and steam until it begins to set, usually 12 to 18 minutes depending on your steamer and rice type. You want the grains partially cooked so they can absorb more coconut milk later. Keep the lid closed to maintain steady heat.

4-Fourth Step: Add more coconut milk halfway. Open the steamer carefully. Stir and drizzle in additional coconut milk for creaminess, then continue steaming. This double-steaming approach is a common technique for getting that traditional sticky and fragrant texture.

5-Fifth Step: Finish steaming (Stage 2). Steam again until the rice is fully cooked and appears soft, glossy, and cohesive. If the mixture seems dry, add a small splash of water or coconut milk during steaming, then stir and cover. Once done, fluff gently and set aside while you cook the curry.

6-Final Step: Cook gulai darat and assemble. Prepare the fish curry separately by simmering fish in coconut milk with lemongrass, chili paste, and turmeric. Simmer until the fish flakes easily but remains tender. Serve rice hot or at room temperature with curry, sambal, pickled vegetables, sliced hard-boiled eggs, and fried grated coconut with shallots. Finish with fresh ulam herbs if you are using them.