NASI KUNING: INDONESIAN FESTIVE RICE

Ingredients

• 2 tsp ground turmeric (or 1.5 inch freshly chopped turmeric root)
• 1 ½ cups of uncooked long grain white rice, washed and drained
• ¼ cup water
• 1 ½ cups coconut milk
• ½ cup vegetable broth (original recipe calls for chicken stock, but we swapped)
• 1 Salam, or pandanus leaves (we substituted kaffir lime leaves here)
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 1 (2 ½ cm) fresh galangal, peeled and sliced (we substituted ginger)
• 1 teaspoon salt

How to Make

1. Combine the rice, turmeric, coconut milk, water, and vegetable broth into a small pot
2. Add the salam panadus (or kaffir lime) leaf, lemongrass, galangal (or ginger) and salt into the pot and put over high heat
3. Bring entire pot contents to a boil
4. Reduce heat to medium-low and let cook, covered, for 10-15 minutes. The liquid should be fully absorbed
5. Once the liquid is fully absorbed, bring heat to a complete simmer and let cook for another 5-10 minutes. The rice will dry up and become fluffy
6. Remove rice from heat and fluff with a fork