Nasi Kuning (Yellow Rice)

Ingredients

• 400g (2 cups) long-grain rice
• 400ml (1.7 cups) thick coconut milk
• 2-3 cm fresh turmeric, peeled and crushed (or 1 tsp turmeric powder)
• 2 stalks lemongrass, bruised
• 3-4 bay leaves (daun salam)
• 3-4 kaffir lime leaves
• 2 cm galangal, bruised
• 1 tsp salt (or to taste)
• Optional: 1/2 tsp sugar

Instructions

1. Wash the rice thoroughly under cold water until the water runs clear. Drain well.
2. If using fresh turmeric, add a tablespoon of water to the crushed turmeric and squeeze out the juice; discard the pulp. If using turmeric powder, mix it directly with the coconut milk.
3. In a rice cooker pot or a heavy-bottomed pot, combine the washed rice, coconut milk, turmeric juice/mixture, bruised lemongrass, bay leaves, kaffir lime leaves, bruised galangal, salt, and optional sugar.
4. Stir all ingredients gently to ensure they are well combined and the rice is evenly coated.
5. If using a rice cooker, close the lid and cook according to your rice cooker's standard white rice setting.
6. If cooking on a stovetop, bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to very low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
7. Once the rice is cooked (either by rice cooker or stovetop), let it rest, covered, for 5-10 minutes to allow the steam to finish cooking and firm up the rice.
8. Open the lid, carefully remove and discard the lemongrass, bay leaves, kaffir lime leaves, and galangal.
9. Gently fluff the Nasi Kuning with a fork before serving.