Rice colored with turmeric and shaped into a cone is a common sight during festive occasions in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru while yellow is the color of royalty and one of the four sacred for Hindus.
- 2 in (5 cm) fresh turmeric root, sliced
- 1/4 cup (60 ml) water
- 1 1/2 cups (300 g) uncooked rice, washed and drained
- 1 1/2 cups (375 ml) thin coconut milk
- 1/2 cup (125 ml) Chicken Stock*
- 1 salam* or pandanus leaf*
- 1 stalk lemongrass, tender inner part of bottom third only, bruised
- 1 in (2 ½ cm) fresh galangal, sliced
- 1 teaspoon salt
Grind the turmeric and water in a mortar until fine. Strain to extract all the juice. Discard the solids. If using ground turmeric, dissolve the powder in 2 tablespoons of water.
Combine the rice, turmeric juice, coconut milk, Chicken Stock, salam or pandanus leaf, lemongrass, galangal and salt in a pot and bring to a boil over high heat. Reduce the heat to medium and simmer covered until the liquids is absorbed, 10 to 15 minutes, then reduce the heat to low and cook for 5 to 10 minutes, until the rice is dry and fluffy. Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker.
Discard the salam or pandanus leaf, lemongrass, galangal. Press the cooked turmeric rice into a cone shape, if desired.