Yellow Coconut Rice

Festive and fragant yellow coconut rice.

This is my version of a yellow coconut rice found throughout southeast asia. Often served on special occasions, this fragrant rice adds a lovely splash of colour to the dinner table.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 350mL water
• 1 stick lemongrass
• 2 tsps palm sugar
• 1/2 tsp salt
• 2 pandanus leaves tied into knots
• 2 fresh kaffir lime leaves (or 4 dried)
• 4 salam leaves
• 1 tbsp grated fresh turmeric, or 1.5 tsp ground dried turmeric

Préparation

1. Wash the rice in several changes cold water until the water is relatively clear. Drain and reserve.
2. Cut the hard wooden bottom and top third off the stalk of lemon grass. Bruise with the back of a heavy knife, and cut on an angle into 4-5 pieces.
3. Place all ingredients in a heavy bottomed pot over high heat. Bring to a boil, stirring occasionally to prevent sticking. When the rices comes to a bowl, turn the heat down to the lowest setting, cover, and leave to cook undisturbed for 20 minutes.
4. Remove the rice from the heat and leave undisturbed for a further 10 minutes.
5. Uncover and fluff up the rice gently with a wooden spoon. Serve warm or at room temperature.

 Recipe By Gabriel Bégin