Indonesian Yellow Rice - cooking recipe

Ingredients

3 cups basmati rice or 3 cups jasmine rice
5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
2 cups of thick coconut milk
2 cups water
1 salam leaf (you can use a bayleaf as a subtitute)
2 kaffir lime leaves
1 lemongrass, bruised or 2 tablespoons powdered lemon grass
1 teaspoon salt

Preparation

Wash and drain the rice in a sieve or colander.
Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.
Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.
Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
If you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.