Indonesian Yellow Rice

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups basmati rice or 3 cups jasmine rice
• 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
• 2 cups of thick coconut milk
• 2 cups water
• 1 salam leaf (you can use a bayleaf as a subtitute)
• 2 kaffir lime leaves
• 1 lemongrass, bruised or 2 tablespoons powdered lemon grass
• 1 teaspoon salt

Recipe

• 1 wash and drain the rice in a sieve or colander.
• 2 put the fresh turmeric in a blender with 1/4 cup water and process until fine. strain through a sieve, pushing to extact all the juice. measure 2 tablespoons and discard the rest. if fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
• 3 put rice, turmeric water and all other ingredients in a heavy saucepan. cover and bring to the boil over moderate heat. stir, lower heat to the minimum and cook until the rice is done.
• 4 remove all leaves before serving. serving with fried chicken, potato croquette and fresh cucumber.
• 5 helpful hints : if the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
• 6 if you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. cover and let it cooked. stir a bit while cooking, then cover and continue cooking. usually after 20 minutes, the rice is ready.