Yellow Rice – Nasi Kuning
| Long-grain rice | 400 g (2 cups) |
| Coconut Milk | 625 ml (2 ½ cups), squeezed from 1 grated coconut with sufficient water added |
| Tumeric (Kunyit) | 1 tsp, ground |
| Coriander (Ketumbar) | ½ tsp, ground |
| Salam leaf (Daun Salam) | 1 |
| Garlic | 2 cloves, peeled and chopped |
| Salt | 2 tsp |
| Onion | 1, large, peeled and sliced |
| Vegetable oil | 1 Tbsp |
| Cucumber | 1, medium, peeled and cut into long stripes |
Method:
- Wash rice twice and drain. Transfer to a saucepan an add coconut milk, turmeric, coriander, salam leaf, garlic and salt. Cook, covered tightly, over medium heat.
- Meanwhile, fry onion slices in oil
- Garnish cooked rice with fried onion slices and cucumber strips. Serve.
The Complete Indonesian Cook Book, Agnes de Keijzer Brackman and Cathay Brackman