Indonesian Yellow Rice (Nasi Kuning)

Comments: I got the following recipe off a web site. I've been served this several times in restaurants and loved it. Made it today, for the first time. It was delicious! I used 1 cup of long-grain organic brown rice, 2 cups of water, and 1/2 cup of coconut cream, plus the seasonings, except that I didn't add laos because I have no idea what that is.

Recipe Description: The rice is cooked in lightly seasoned coconut milk and chicken stock for extra flavour,
while the touch of oil in the coconut milk
gives it a glistening appearance
and keeps each grain separate.

Ingredients:
1 1/2 cups long-grain rice, washed and drained
2 1/2 cups coconut milk
3/4 cup chicken stock
1 salamleaf (curry leaf)
1 pandan leaf
1 stalk lemon grass, bruised
2 tablespoon turmeric water
2 cm (3/4 in) laos, cut in 4 lengthwise slices
1 tablespoon salt

Combine all ingredients in a rice cooker or heavy stock pot and simmer, covered, until done.

Helpful hint:
If you are not using a rice cooker, cook the rice over high heat until the liquid comes to the boil, then lower heat and cook gently so that the coconut milk does not catch and burn on the bottom of the pot. Remove the lemon grass and laos before serving.

Selamat makan!