Yellow, one of the four sacred colors makes this festive rice dish strikingly different from the normal, everyday steamed rice. The rice is cooked in lightly seasoned coconut milk and chicken stock for extra flavor, while the touch of oil in the coconut milk gives it a glistening appearance and keeps each grain separate.

INGREDIENTS
1½ cups long grain rice, washed and drained
2½ cups coconut milk
¾ cup chicken stock
1 salam leaf
1 pandan leaf
1 stalk lemon grass, bruised
2 tbsp turmeric water
2 cm laos cut in 4 lengthwise slices
1 tbsp salt

PREPARATIONS :
Combine all ingredients in rice cooker or heavy stockpot and simmer, covered until don.
Helpful hints: if your are not using a rice cooker, cook the rice over high heat until the liquid comes to the bowl, then lower heat and cook gently so that the coconut milk does not catch and burn on the bottom of the pan. Remove the lemon grass and Laos before serving.