Nasi kuning literally means “yellow rice” in Indonesian. On special occasions, it is served in the shape of a cone, or tumpeng, and some of my research indicates that this is a representation of the mountains of Indonesia. It has a wonderful, aromatic flavor, and I love to serve it as an accompaniment to a variety of Indonesian meals (and not just on special occasions). The method I use to make it is not completely traditional,  but I think it ends up tasting pretty authentic.

1 cup uncooked jasmine rice
14 oz water
1 tsp salt
1 tsp shredded, unsweetened coconut
1/2 tsp turmeric
1/4 tsp coriander
2 salam leaves
1 clove garlic, very finely grated
1 medium onion, diced
1 tsp canola oil

Heat oil over medium heat. Add diced onions and saute until translucent, about 3 – 4 minutes.

Combine rice, water, salt, shredded coconut, turmeric, coriander, salam leaves, garlic and the sautéed onions  in a sauce pan. Bring to a boil. Stir well. Put the lid on and reduce the heat to very low. Simmer for 20 minutes. Remove from heat and fluff with a fork. Put the lid back on and let stand for 10 minutes before serving.

Serves about 4.