← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g Jasmine rice, washed three times and drained
• 450 ml Water
• 150 ml Coconut milk
• 2 tsp ground turmeric (or 4 cm fresh, grated and squeezed)
• 1 Lemongrass, bruised and knotted
• 2 Indonesian bay leaves (daun salam) or bay leaves
• 2 Makrut (kaffir) lime leaves, torn
• 1 pandan leaf, knotted (optional)
• 1 tsp Salt

Method

1. Put the rice, water, coconut milk, turmeric, lemongrass, bay, lime leaves, pandan (if using) and salt in a heavy pot and stir well so the turmeric dissolves.
2. Bring to the boil over medium heat, stirring once or twice so nothing catches. As soon as it bubbles, cover tightly and turn the heat to its lowest setting for 15 min. (Or cook everything in a rice cooker.)
3. Turn off the heat and leave covered for 10 min to finish steaming.
4. Fish out the aromatics and fluff the rice with a fork. Serve with thin omelette strips, tempe orek, cucumber, fried shallots and sambal.

Tips

• Pack the rice into a cone for a tumpeng, the celebration centrepiece, and arrange the side dishes around it.
• Cool leftover rice quickly and refrigerate within an hour; reheat until steaming hot.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today Cook Me Indonesian