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Balinese Yellow Rice?Nasi Kuning?Indonesia
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|3 cups||jasmine rice|
|1 ½ cups||coconut water or plain water|
|1 ½ cups||chicken broth|
|¾ cup||coconut milk|
|1 stalk||fresh lemongrass, trimmed and flattened with the side of a cleaver, or 1 teaspoon grated lemon zest|
|4 slices||ginger, each ¼ inch thick, lightly crushed with the side of a cleaver|
|½ teaspoon||ground turmeric|
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
Place the coconut water, chicken broth, coconut milk, lemongrass, galangal, turmeric, and salt in a large, heavy pot and bring to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to low and cover the pot tightly. Cook the rice until just tender, 15 to 18 minutes. Remove the pot from the heat and let the rice stand, covered, for 5 minutes.
Gently fluff the rice with a fork. Rmove the lemongrass and galangal slices. To serve nasi kunig in the traditional Balinese manner, pack it into a lightly oilded large funnel or other cone-shaped mold. Let stand with the wide opening up in a deep bowl or pot covered with sluminum foil for 3 minutes. Place a platter over the base of the mold and invert and unmold the rice onto it.
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