Ingredients:
2 teaspoons ground tumeric
60 ml water
300 gram uncooked rice, washed and drained
375 ml thin coconut milk
125 ml chicken stock or 1 chicken cube dissolved in 125 ml warm water
1 salam or pandan leaf
1 stalk lemongrass, thick bottom part only, outer layer discarded, inner part bruised
2 cm galangal, peeled and slice
Salt
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Preparation:
Dissolve the ground tumeric in water
Combine the rice, tumeric juice, coconut milk, chicken stock, salam or pandan leaf, lemongrass, galangal and salt in a pot and bring to a boil over high heat
Reduce the heat to medium and simmer covered until the liquid is absorbed 10-15 minutes until the rice is dry and fluffy
Remove from heat and mix well. Alternatively cook the rice and ingredients in rice cooker
Discard the salam or pandan leaf, lemongrass and galangal
Pressed the cooked yellow rice into a cone shape and decorate with the accompaniments on the sides, if desired
Serve the rice with the accompaniments on the side
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