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Yellow, one of the four sacred colours,
makes this festive rice dish strikingly different
from the normal everyday steamed rice.
The rice is cooked in lightly seasoned coconut milk
and chicken stock for extra flavour,
while the touch of oil in the coconut milk
gives it a glistening appearance
and keeps each grain separate.
|1 1/2 cups long-grain rice, washed and drained
2 1/2 cups coconut milk
3/4 cup chicken stock
1 stalk lemon grass, bruised
2 tablespoon turmeric water
2 cm (3/4 in) laos, cut in 4 lengthwise slices
1 tablespoon salt
Combine all ingredients in a rice cooker or heavy stock pot and simmer, covered, until done.
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|Recipe & photograph from "The Food of Bali"
by Heinz von Holzen & Lother Arsana,
Periplus Editions (HK) Ltd.