Nasi Kuning (Yellow Rice)

4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut
milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and
chopped
1 medium cucumber, peeled and
sliced thickly
1 tomato, cut into wedges
deep-fried shallots (see tip on p. 41)
10 fried shrimp crackers*

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions,and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish
with chili pepper, cucumber,tomato, fried shallots, and shrimp crackers.

Its aFestive Rice.The turmeric in this recipe tints the rice a fun, bright yellow hue.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6