Indonesian yellow coconut rice (Nasi kuning)

1. Rinse the rice several times in cold water until the water runs clear, then drain.

2. Mix the coconut milk with the water, turmeric and salt in a pan, add the bruised lemongrass, knotted pandan leaves and makrut lime leaves and bring to the boil.

3. Add the rice, stir and cook uncovered over medium heat until it has absorbed almost all the liquid (about 8-10 minutes).

4. Cover, turn the heat to the lowest and cook for 12-15 minutes; or transfer the rice to a steamer and steam for 15 minutes.

5. Take off the heat, rest covered for 10 minutes, remove the aromatics and fluff with a fork.

6. Serve sprinkled with crispy onions, with cucumber slices.

Tip: The rice of Indonesian celebrations (birthdays, new homes, thanksgiving): shaped into a cone (tumpeng), it symbolises the mountain and abundance. It is served with fried chicken, perkedel and eggs.