Nasi Kuning

1. Combine the rice, turmeric, coconut milk, water, and vegetable broth in a small pot.
2. Add kaffir lime leaf, lemongrass, ginger and salt into the pot and put over high heat.
3. Bring entire pot contents to a boil.
4. Reduce heat to medium-low and let cook, covered, for 10–15 minutes. The liquid should be fully absorbed.
5. Once the liquid is fully absorbed, continue cooking at a complete simmer for another 5–10 minutes. The rice will dry up and become fluffy.
6. Remove rice from heat and fluff with a fork.

Recipe adapted from Cradle of Flavor cookbook.