Nasi Kuning (Yellow Rice)

Ingredients

• 400 g long-grain rice (jasmine or basmati)
• 400 ml coconut milk (1 standard tin)
• 200 ml water
• 30 g fresh turmeric (peeled, finely grated, substitute 1 ½ teaspoons ground turmeric)
• 2 lemongrass stalks (bashed with the back of a knife, knotted)
• 4 kaffir lime leaves (torn, central rib removed)
• 1 ½ teaspoons salt
• 30 g unsalted butter
• 1 bay leaf (or 2 Indonesian salam leaves if you have them)

To serve (typical accompaniments)

• Fried shallots (bawang goreng - sold ready)
• A fried egg per person
• Sambal Terasi (or sambal oelek)
• Cucumber slices

Method

Stage 1 - Prep rice

1. Rinse the rice in 3 changes of cold water until the runoff is clear.
2. Soak in cold water 30 minutes; drain.

Stage 2 - Aromatic coconut milk

1. In a heavy pot, combine the coconut milk, water, grated fresh turmeric, lemongrass, lime leaves, salt, butter and bay/salam leaf.
2. Heat to a simmer, stirring occasionally to dissolve the turmeric.

Stage 3 - Cook

1. Add the drained rice; stir once.
2. Cover; reduce heat to low; cook 18 minutes.
3. Don't lift the lid during cooking.

Stage 4 - Rest

1. Remove from heat; rest covered 5 minutes.
2. Uncover; fluff with a fork.
3. Remove the lemongrass, lime leaves and bay.

Stage 5 - Serve

1. Mound into a serving bowl (or shape into a small cone for tumpeng presentation).
2. Top with a generous scatter of fried shallots.
3. Serve with sambal, a fried egg per person, and slices of cucumber.