Nasi kuneng(yellow rice)

 
                         NASI KUNENG (YELLOW RICE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indonesian                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Lemon grass stalk -- OR
                         Lemon zest
    2 1/2   c            Rice
    1 1/2   c            Coconut milk
    3       c             -- Water
    2 1/2   ts           Turmeric
    1       t            Salt
    1       sl           Galangal, dry
    1                    Bay leaf
    1                    Krapau leaf
 
   Once reserved for religious ceremonies, nasi kuning is
   still served on special occasions in Indonesia.  This
   sweet and aromatic centerpiece of a dish is perfect
   with satay.
   
   Cut lemon grass into pieces about 3" long and tie into
   a bundle. In a 3-quart pan combine lemon grass, rice,
   coconut milk, water, turmeric, salt, galangal, bay
   leaf, and citrus leaf.  Bring to a boil over
   medium-high heat. Reduce heat to medium-low and
   simmer, uncovered, stirring gently every now and then,
   just until liquid is absorbed. To finish cooking,
   steam according to one of the methods listed below.
   
   To steam in cooking pan: cover pan, reduce heat to
   low, and cook until rice is tender (15-20 minutes).
   Halfway thru estimated cooking time, gently fluff rice
   with 2 forks.  Remove and discard seasonings. Transfer
   to a serving bowl or mound rice on a platter into a
   rounded cone.
   
   To steam using traditional method: transfer rice and
   seasonings to a colander or steamer basket insert.
   Into a large kettle, pour water to a depth or 1 1/2
   inches: bring to boil over high heat.  Place colander
   in kettle.  Cover and reduce heat, steam until rice is
   tender (about 20 minutes). Remove and discard
   seasonings. Serve as noted above.
  
 
 
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