Indonesian Yellow Rice

This is the perfect accompaniment to spicy or mild Asian dishes. Beautifully creamy and rich and surprisingly filling. I had a small bowl and almost passed out with fullness. That said, I had eaten a pile of chicken wings too. It’s a GREAT little dish that is so easy to produce and is guaranteed to impress whoever eats it.

1 cup jasmine rice (thoroughly rinsed)
400ml coconut milk
1/2 teaspoon turmeric powder
1/4 teaspoon ground coriander
1 clove garlic (finely chopped)
1 teaspoon salt

Mix together all the ingredients plus 150ml water and bring to a simmer. Reduce the heat to very low, cover the pan and cook for 10-15 minutes until all the milk has evaporated and the rice is cooked. Remove from the heat. Take off the lid, place a clean tea towel over the pan and return the lid. Leave for up to 30 minutes. Fluff up the rice just before serving.

I usually serve mine with a delicious Indonesian curry.

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