-
1
Place the rice in a 1 1/2 - or 2-quart (5 or 2-liter) saucepan.
-
2
Fill the pot halfway with cold water.
-
3
If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them.
-
4
Gently swirl your fingers through the rice until the water becomes cloudily from the surface starch on the rice grains, about 20 seconds.
-
5
Be careful not to massage the rice aggressively.
-
6
You dont want to crack or break the grains.
-
7
Allow the rice to settle for a few seconds.
-
8
Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot.
-
9
Repeat this process with 3 more changes of water.
-
10
The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so.
-
11
The water need not run completely clear by the final rinse slightly cloudy is fine.
-
12
Leave the rinsed rice in the pot.
-
13
In a bowl, combine the cooking water and the turmeric, and stir well to combine.
-
14
Add the turmeric-water mixture, coconut milk, salt, lemongrass, kaffir lime leaves, and the daun pandan and saun salam leaves (if using) to the rinsed rice.
-
15
Stir well to combine, making sure that the lemongrass stalks and all the leaves are as fully submerged in the rice as possible.
-
16
Place the pot over high heat and bring the liquid to a boil, stirring with a large spoon to prevent the rice at the bottom of the pot from scorching or burning.
-
17
Dont worry if the liquid thickens considerably as it comes to a boil.
-
18
This is a result of the fats in the coconut milk combining with the starch in the rice.
-
19
Also dont worry if the lemongrass knots become unraveled from the stirring.
-
20
The finished rice will still be fine.
-
21
Allow the rice to boil for 15 seconds, continuing to sir to prevent the rice from scorching or burning.
-
22
Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid.
-
23
Continue cooking for 15 minutes.
-
24
Dont be tempted to lift or remove the lift during this time.
-
25
Youll lose essential cooking steam if you do.
-
26
Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additionally 10 minutes.
-
27
Open the pot and discard the lemongrass, kaffir lime leaves, and the daun pandan and daun salam leaves (if used).
-
28
Gently fold the rice over with a spoon, evenly distributing the aromatic flavors that may be concentrated in pockets in the rice.
-
29
Transfer the rice to a deep serving bowl and fluff it well with a fork, lifting it into a peaked mound.
-
30
Serve hot or warm.
-
31
(If serving the rice warm, keep it covered with aluminum foil until then.)
