Yellow coconut rice

Nasi kuning Indonesia Grains swollen with creamy coconut milk and stained a mellow yellow, this rice is at its most splendid when served shaped into a tumpeng, a volcano-like cone.

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Step 1

Wash 350g (1¾ cups) jasmine rice well, then steam for 10 minutes to par-cook. Meanwhile, blitz 4cm (1½ inches) galangal, 3cm (1¼ inches) fresh turmeric (or ¾ teaspoon ground), 2cm (¾ inch) ginger, 3 small shallots and 3 garlic cloves in a blender with 300ml (1¼ cups) water. Strain to keep the brilliant orange liquid. Add this to a pan with 200ml (generous ¾ cup) coconut milk, a stick of bruised lemongrass, 1 tablespoon oil and ½ teaspoon fine sea salt. Bring to the boil, then stir in the rice, cover and turn off the heat. After 10 minutes it should have absorbed the coconutty broth and be ready to eat.