Indonesian yellow rice (nasi kuning)
Rice cooked in coconut milk with pandan leaf, lemongrass, galangal and kaffir lime leaves.
Servings 4 people
Ingredients
- 1 cup medium to long-grain rice rinsed and drained well
- 2 cups coconut milk you may need more
- 1 stalk lemongrass tied into a knot
- 1 pandan leaf tied into a knot
- 1 pair kaffir lime leaves
- ¼ teaspoon chopped galangal
- ½ teaspoon salt
- 1 tablespoon tumeric powder
Instructions
- Dump the rinsed and drained rice in a pan and stir in the coconut milk.
- Add the lemongrass, pandan leaf, kaffir lime leaves, galangal, salt and turmeric, and stir to dissolve the turmeric powder in the coconut milk.
- Bring to a gentle boil, lower the heat and cover the pan.
- Cook until the rice has absorbed all the coconut milk.
- Fluff up the rice with a fork, cover the pan once more and leave to continue cooking in the residual heat for another five minutes.
- Serve hot.
