Recipe: Balinese-style Yellow Rice

I love going to Bali, if only to immerse oneself in the local culture, which, by and large, has been able to withstand the impact of international tourism. I wish I could say that this was the norm, rather than the exception in most other tourist hotspots. Certainly places like Kuta are sadly, by now, way too overcommercialised, but there are still certain parts of the island that are rustic, authentic and positively charming.

I picked this up during my last trip there. It's a subtly aromatic and rich rice dish which lends itself well paired with curries and other meat dishes such Ayam Masak Kicap. 

Ingredients: 

2 cups AAA grade long-grain jasmine rice

1/2 cup thick coconut creme 

1 chicken stock cube, mashed

2 tbsp cooking oil

1 cinnamon stick

4-5 shallots, sliced thinly

2 cloves garlic, smashed lightly

2 stalks lemon grass, smashed lightly

1 - 1 1/2 tsp salt

1 tsp turmeric

1 tbsp lime juice

2 cups water

1 small bunch screwpine (pandan) leaves, shredded and knotted

3-4 kaffir lime leaves, torn into large pieces

Crsip fried shallots, to garnish (optional)

Wash rice in a colander several times or until water runs clear. Set over a sink or bowl and drain well for about 1/2 hour.

Heat oil in a wok over medium heat. When hot, add shallots, cinnamon stick, garlic and lemon grass and stir fry for about 3-4 minutes until fragrant. Meanwhile, in a small saucepan, heat 1/2 coconut milk and dissolve chicken stock cube into the mixture, stirring well (Alternatively, heat in microwave for about 1 minute).  When shallots are wilted, add rice, turmeric and lime juice and stir well for about 5 minutes or until the rice is well coated and slightly puffed up. Add the coconut milk mixture and stir well until liquid is absorbed. Transfer to a rice cooker, add salt, and water. Place screwpine leaves on the top and scatter kaffir lime leaves around. Cook until liquid is completely absorbed. Stand for about 10 minutes. Lift lid up, and pour remaining coconut milk over the top. Cover for about 5 minutes, fluff up and stand another 5 minutes before serving, garnished with shallot crisps if desired.