Nasi Kuning (Indonesian Golden Rice)

Nasi Kuning (Indonesian Golden Rice) is one of my favourite recipes of rice. It smells like heaven and it's unbelievably easy to make and it's very versatile. It goes with curries, grilled fish and meat, stir fried veggies, seafood and the left over can be used to make some wicked Nasi Goreng. I know that Thailand and Malaysia also has something similar to this and like the Indonesian counterpart, they also serve this to accompany a meal for their festivities. They all share more or less the same ingredients for this, jasmine rice, coconut milk, turmeric, pinch of salt, lemon grass, kaffir lime leaves and for the Indonesians, salam leaf or bay leaf. Instead of cooking it in the stove top though, I just cooked mine in the rice cooker, it's easier that way (I'm lazy).

2 cups of Thai Jasmine rice, rinsed & drained

3 cups of water or more if needed

1/2 can of Aroy-D coconut milk

1 stalk of lemongrass, lightly pounded and cut in 3 pieces

1 garlic clove, minced

1 medium onion, chopped

2 fresh or dried kaffir lime leaves

1 generous tsp of turmeric powder

pinch of salt

1 tsp of oil

In a pan, sautee onion, garlic, lemongrass and kaffir lime leaves in oil until fragrant. Add jasmine rice, coconut milk, salt and turmeric powder, toss to coat. Transfer to rice cooker, add water and cook like you would make regular rice until cooked. Remove lemongrass and kaffir lime leaves, they've already done their job. Fluff with a fork before serving.