This vibrant, aromatic rice dish is also known as Festive Yellow Rice.
2 cups/400g Jasmine rice, rinsed and soaked in water for 30 minutes
1 tablespoon vegetable oil
2 medium onions, finely chopped
3 cloves garlic, finely chopped
10 to 15 fresh curry leaves
1½ cups/375ml water
2 X 200ml packs of coconut milk
3 teaspoons ground turmeric
Salt to taste
2 lemon grass stalks, cut into 5-cm/2-inch pieces and bruised
1 fresh green chilli pepper, finely sliced, to garnish
1 fresh red chilli pepper, finely sliced, to garnish
Drain the rice. Heat the oil in a heavy pan over low heat. Add the onions, garlic and curry leaves. Let cook until the onions are soft and translucent. Add the water, coconut milk, turmeric and salt. Stir to mix. Increase the heat to medium and bring the mixture to a boil. Add the Jasmine rice and lemon grass stalks. Cover the pan, turn down the heat to a gentle simmer and cook until the rice absorbs all the liquid. Turn off the heat. Let the pan rest, covered, on the warm stove for 10 minutes. Fluff up the rice with a fork. Garnish with red and green chilli peppers, and serve hot.