Yellow, one of the four sacred colours, makes this festive rice dish
strikingly different from the normal, everyday steamed rice. 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. #
1,5
cups long-grain rice, washed and drained
2,5 cups coconut milk
3/4 cup chicken stock
1 salam leaf
1 pandan leaf
1 stalk lemon grass, bruised
2 tablespoons turmeric water
2 cm (3/4 in) lews, cut in 4 lengthwise slices
1 tablespoon salt
Combine
all ingredients in rice cooker or heavy stockpot and simmer, covered,
until done.
Helpful
hints : 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 hum on the bottom
of the pan. Remove the lemon grass and laos before serving.
