Nasi Kuning

Method

Pound the turmeric, garlic, shallots and galangal together in a mortar to form a smooth paste. Heat the oil in a large saucepan or rice cooker pot and fry the paste for 2-3 minutes until fragrant, stirring constantly. Add the rinsed rice and stir well to coat with the oil and spice mixture for about 2 minutes. Pour in the coconut milk and water, add the lemongrass stalks, salt and peppercorns, then bring to a boil. Reduce the heat to low, cover tightly and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and remove the lemongrass stalks before serving.