world-kuliner

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.

Ingredients:

1 1/2 cups long-grain rice, washed and drained
2 1/2 cups coconut milk
3/4 cup chicken stock
1 salamleaf
1 pandanleaf
1 stalk lemon grass, bruised
2 tablespoon turmeric water
2 cm (3/4 in) laos, cut in 4 lengthwise slices
1 tablespoon salt