Ingredients
- 3 cups of basmati/jasmine rice
- 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
- 2 cups of thick coconut milk
- 2 cups of water
- 2 Salam leafs (you can use a bayleaf as a subtitute)
- 2 kaffir lime leaves
- 1 Lemon grass, bruised ( or 2 tablespoon of lemon grass powder)
- 1 teaspoons salt
Directions
1. Wash and drain the rice in a sieve or colander
2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
3. Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.
4. Remove all the leafs before serving. Serve with different kind of side dishes such as fried chicken kering tempe, perkedel (potato croquettes), and acar kuning.
Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
If you have a rice cooker, you can do it easier :1. Wash and drain the rice in a sieve or colander
2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
3. Put rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.
