Nasi Kuning (Indonesian Yellow Rice)

Ingredients

• 2 cups (approx. 400g) long-grain white rice
• 400ml (approx. 1.5 cups) thick coconut milk
• 2-3 cm fresh turmeric, finely grated, or 1-2 tsp turmeric powder
• 1 stalk lemongrass, bruised
• 2-3 kaffir lime leaves, torn slightly
• 2-3 bay leaves (daun salam)
• 1 tsp salt
• Water (if needed, to adjust liquid ratio)

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain well.
2. In a rice cooker pot or a heavy-bottomed saucepan, combine the washed rice, coconut milk, grated fresh turmeric (or turmeric powder), bruised lemongrass, kaffir lime leaves, bay leaves, and salt.
3. Add enough water so that the total liquid (coconut milk + water) reaches the appropriate line for 2 cups of rice in your rice cooker, or about 1 inch (2.5 cm) above the rice if cooking on a stovetop. Stir gently to combine.
4. Rice Cooker Method: Close the lid and turn on the rice cooker. Cook until the rice cooker automatically switches to "warm" mode.
5. Stovetop Method: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is cooked.
6. Once cooked (either method), let the rice rest, covered, for at least 10-15 minutes. Do not open the lid during this time.
7. After resting, open the lid and gently fluff the Nasi Kuning with a fork.
8. Serve warm.