INGREDIENTS

INSTRUCTIONS

Once reserved for religious ceremonies, nasi kuning is still served on
special occasions in Indonesia.  This sweet and aromatic centerpiece
of a dish is perfect with satay.  Cut lemon grass into pieces about 3"
long and tie into a bundle. In a  3-quart pan combine lemon grass,
rice, coconut milk, water, turmeric,  salt, galangal, bay leaf, and
citrus leaf. Bring to a boil over  medium-high heat. Reduce heat to
medium-low and simmer, uncovered,  stirring gently every now and then,
just until liquid is absorbed. To  finish cooking, steam according to
one of the methods listed below.  To steam in cooking pan: cover pan,
reduce heat to low, and cook  until rice is tender (15-20 minutes).
Halfway thru estimated cooking  time, gently fluff rice with 2 forks.
Remove and discard seasonings.  Transfer to a serving bowl or mound
rice on a platter into a rounded  cone.  To steam using traditional
method: transfer rice and seasonings to a  colander or steamer basket
insert. Into a large kettle, pour water to  a depth or 1 1/2 inches:
bring to boil over high heat. Place colander  in kettle.  Cover and
reduce heat, steam until rice is tender (about  20 minutes). Remove and
discard seasonings. Serve as noted above.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 46
Total Fat: 12.1g
Cholesterol: 0mg
Sodium: 406mg
Potassium: 864.7mg
Carbohydrates: 44.5g
Fiber: <1g
Sugar: <1g
Protein: 1.2g