Nasi Kuning

• 1-1/2 cup Long Grain White Rice, Washed And Drained (uncooked)
• 2 teaspoons Turmeric Powder
• 1-1/2 cup Coconut Milk
• 1/4 cups Water
• 1/2 cups Vegetable Broth
• 1 Kaffir Lime Leaf
• 1 stalk Lemongrass, Discard Outer Layer, Bruise Inner Part With Back Of Knife
• 1 Ginger, Thumb-sized, Peeled And Sliced Very Thin
• 1 teaspoon Salt

1. 1. Combine the rice, turmeric, coconut milk, water, and vegetable broth in a small pot.
2. 2. Add kaffir lime leaf, lemongrass, ginger and salt into the pot and put over high heat.
3. 3. Bring entire pot contents to a boil.
4. 4. Reduce heat to medium-low and let cook, covered, for 10-15 minutes. The liquid should be fully absorbed.
5. 5. Once the liquid is fully absorbed, continue cooking at a complete simmer for another 5-10 minutes. The rice will dry up and become fluffy.
6. 6. Remove rice from heat and fluff with a fork.
7. Recipe adapted from Cradle of Flavor cookbook.

white rice, turmeric, coconut milk, ubc, vegetable broth, lime leaf, stalk, ginger, salt

Taken from tastykitchen.com/recipes/sidedishes/nasi-kuning/ (may not work)