Festive Yellow Rice, 'Nasi Kuning'

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An aromatic rice, Indonesian style.

We recommend serving this with kacang panjang kecap (long beans in sweet soy sauce).

Ingredients

3 fresh pandan leaves, or a few drops of pandan esssence
2 stalks fresh lemongrass
2 cups jasmine rice
1 1/2 teaspoon turmeric powder
1 cup coconut milk
3-4 fresh kaffir lime leaves, roughly shredded into a few pieces per leaf
Salt

Method

If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.

Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine. Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork. Enjoy!

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