• 1½ cups uncooked jasmine rice, washed and drain
• 2½ cups coconut milk
• ¾ cup chicken stock
• 1 salam leaf
• 1 pandan leaf
• 1 stalk lemongrass, bruised
• 2 Tbs. turmeric water
• ¾ inch laos, cut in 4 lengthwise slices
• 1 Tbs. salt

• Combine all ingredients in rice cooker or stockpot and simmer, covered, until done.

Helpful hints:

If you are not using a rice cooker, cook the rice over high heat until the liquid comes to a boil, then lower heat and cook gently so that the coconut milk does not scorch on the bottom of the pan. Remove the lemongrass and laos before serving.

Makes 3 servings with other dishes.