Original name: Nasi Kuning

Origin: Indonesia

4 teaspoons ground turmeric
2 teaspoons salt
600 ml warm water
600 ml unsweetened coconut milk
6 bay leaves
Peel of 1 lime grated
Juice of 1⁄2 lime
10-12 basil leaves
10-12 curry leaves (optional)
800 gr basmati rice
2 shallots sautéed for garnishing (cipolla tropea)

Wash the rice for many times until the washing water becomes totally transparent. Rinse it and put aside. Dissolve the turmeric and salt in the 400 ml warm water. In a large pot, bring the coconut milk, bay leaves, grated lime peel and basil leaves to a gentle boil over medium-high heat. Reduce the heat to medium-low. Add the turmeric water. Add the rice into the pot and bring to a gentle boil, stirring occasionally. Add the lime juice, reduce the heat to low, cover the pot and cook until the liquid part is totally absorbed and rice is tender. If the rice is still hard, make a whole in the center of the pot, add a little boiled water, and cook a few more minutes. Note that in order to get nice, separated rice grains, you should not stir it while it is being cooked. Let the rice cool for 10-15 minutes and before serving, garnish it with sautéed shallots or onions.