Nasi kuning

Instructions

1. Rinse the rice until the water runs clear, then drain it.
2. Blend the fresh turmeric with a little water and strain to obtain a bright yellow liquid.
3. In a saucepan, mix the coconut milk, water, turmeric liquid and salt, then bring to a simmer.
4. Add the rice, the crushed lemongrass, the bay leaves and the knotted pandan leaves.
5. Cover and cook over low heat for 20 minutes, without stirring, until all the liquid is absorbed.
6. Leave to rest covered for 5 minutes, remove the aromatics and fluff the rice with a fork.
7. Serve shaped into a cone on a platter, surrounded by accompaniments.